Science  of 

FOOD  and  COOKERY 


From  'painting  by  A.  Hagborff 

OCTOBER  POTATOES 


Science    of 

Food  &  Cookery 


BY 

H.  S.  ANDERSON 

DIETITIAN 

Loma  Linda  Sanitaiium 
California 


1921 

Printed  in  U.  S.  A. 

PACIFIC  PRESS  PUBLISHING  ASSOCIATION 

MOUNTAIN  VIEW,  CALIFORNIA 

KANSAS  CITY,  MO.  ST.  PAUL,  MINN.  PORTLAND,  ORE. 

BROOKFIELD,  ILL.  CRISTOBAL,  C.  Z. 


Copyright,  1921 

PACIFIC  PRESS  PUBLISHING  ASSOCIATION 
Mountain  View,  California 


PUBLISHERS'  PREFACE 


In  presenting  "Science  of  Food  and  Cookery"  to  the  public,  we  do  not  add 
another  cookbook  to  the  many  now  in  the  hands  of  the  perplexed  housewives 
of  America.  This  is  the  fifth  and  enlarged  edition  of  a  little  work  which 
has  already  made  its  way;  and  for  this  edition,  hundreds  of  orders  are  al- 
ready filed. 

There  is  a  demand  for  the  book  from  those  who  know  the  first  editions. 
There  is  a  moral  demand  for  the  information  it  contains,  in  these  days  of 
world  food  scarcity  and  the  need  of  wise  food  conservation,  when  the  best 
food  for  the  least  money  is  called  for. 

The  recipes  are  not  prepared  by  a  tyro,  nor  gathered  from  miscellaneous 
collections,  nor  compounded  merely  to  please  the  taste. 

The  author  has  had  a  score  of  years  of  experience  in  every  stage  of 
cooking  science  and  practical  work,  from  mere  helper  to  the  chef.  He  has 
served  for  years  under  German  and  Swiss  and  Spanish  and  English  and 
French  chefs.  For  a  year,  he  was  second  cook  in  the  Calumet  Club  of 
Chicago,  where  he  served  European  royalty;  and  for  nearly  the  same  length 
of  time,  in  the  California  Club  of  Los  Angeles;  and  he  has  also  served  in 
like  capacity  in  many  leading  hotels  in  various  cities. 

For  the  last  twelve  years,  Mr.  Anderson  has  given  himself  to  the  better 
side  of  the  question,— healthful,  palatable,  scientific,  economical  cookery. 

These  recipes  are  all  tested  and  tried,  and  retested  and  retried  in  con- 
nection with  experienced  chemical,  medical,  practical  collaborators,  in  the 
Medical  Missionary  College  and  Sanitarium  of  Loma  Linda,  California,  in 
which  Mr.  Anderson  is  food  expert. 

The  present  edition,  having  been  got  out  in  the  blazing  light  of  twentieth 
century  discoveries,  and  giving  special  attention  to  the  solving  of  the  ever 
present  problem  of  high  cost  of  living,  should  occupy  a  unique  place  among 
books  of  its  kind.,  being  not  merely  a  vegetarian  cookbook,  but  a  treatise  on 
foods  and  nutrition  as  well;  and  as  such  we  send  it  forth  on  its  mission 
of  health. 


PREFACE  TO  FIFTH  EDITION 


So  many  newly  discovered  facts  have  been  added  to  our  knowledge  of 
foods  and  nutrition  since  the  beginning  of  the  great  war,  that  it  has  seemed 
best,  in  order  to  bring  the  subject  matter  up  to  date  and  to  produce  a  volume 
that  will  prove  to  be  of  greater  benefit  to  the  general  public,  to  make  some 
rather  extensive  alterations  in  and  additions  to  "Food  and  Cookery." 

That  the  object  of  the  book  may  be  more  fully  set  forth,  the  following 
from  the  preface  of  the  preceding  edition  is  embodied  in  this : 

"The  book  is  not  a  treatise  on  vegetarianism,  although  it  advocates  the 
total  disuse  of  the  flesh  of  animals  as  food,  and  a  more  extensive  use  of 
grains,  fruits,  nuts,  and  other  products  of  the  vegetable  kingdom,  thus  propa- 
gating a  principle  that  tends  essentially  to  true  civilization,  to  universal 
humaneness,  and  to  health  and  happiness  generally. 

"The  history  of  vegetarianism  is  as  old  as  human  history  itself;  and 
probably  in  every  age,  there  have  been  some  who  have  practiced  it  either  as 
a  religious  duty,  or  under  the  belief  that  they  would  thereby  conserve  the 
life  forces,  and  be  the  better  fitted  for  the  pursuit  of  peace  and  happiness. 
Again,  there  are  those  who  adopt  a  vegetarian  course  of  diet  in  the  belief 
that  many  diseases,  such  as  gout,  and  gastrointestinal  disorders,  would  largely 
disappear  if  the  vegetarian  diet  were  strictly  adhered  to.  Another  motive 
for  adopting  vegetarianism  is  undoubtedly  economy.  To  a  great  extent,  the 
human  race  is  virtually  vegetarian  from  necessity.  Nor  do  we  find  that 
feebleness,  either  of  mind  or  of  body,  necessarily  ensues.  Rather,  experience 
shows  the  opposite  to  be  the  case. 

"It  has  been  the  purpose  of  this  book  to  make  the  instruction  and  recipes 
so  practical  that  the  many  who  are  desirous  of  reforming  their  diet  may 
do  so  intelligently.  To  such,  it  is  well  to  say  that  changes  in  the  habits  of 
a  lifetime  should  be  gradual  and  progressive,  as  the  functions  of  the  body 
do  not  readily  adjust  themselves  to  changes  that  are  too  radical.  When  flesh 
foods  are  left  off,  digestive  juices  of  a  different  character  are  required;  but 
it  is  a  matter  of  only  a  short  time  until  the  system  adjusts  itself  to  the  change. 

"It  is  certainly  true  that  as  one  perseveres  in  a  non-flesh  diet  for  a  length 
of  time,  the  relish  for  spices  and  condiments  diminishes;  and  as  these  really 
serve  to  blunt  the  sensitiveness  of  the  palate,  there  gradually  comes  into 
evidence,  when  they  are  discarded,  a  keener  discernment  of  the  rarer  and 
more  delicate  natural  flavors,  which  are  quite  inappreciable  to  the  taste  ac- 
customed to  highly  seasoned  foods.  One  mistake  to  be  avoided,  however,  is 
the  opposite  extreme.  Food  should  never  be  served  savorless  and  insipid. 
As  one  has  expressed  it,  'When  the  goodman  comes  in  expecting  the  usual 
roast  mutton  or  kidney  stew,  do  not  set  before  him  a  dish  of  mushy  barley 
or  sodden  beans.'  There  is  at  command  a  variety  of  vegetarian  dishes,  prac- 
tically unlimited,  and  savory  enough  to  tempt  the  most  fastidious. 


"The  most  common  error  of  those  who  have  eschewed  flesh  products  is 
that,  having  developed  the  taste  for  natural  foods,  they  are  inclined  to 
overeat.  Many  labor  under  the  delusion  that  because  they  have  discontinued 
the  use  of  the  more  harmful  articles  of  diet,  they  are  licensed  to  eat  all  their 
appetite  calls  for.  Soon  they  observe  symptoms  of  intestinal  indigestion,  and 
attribute  it  to  their  having  adopted  the  diet  reform.  The  secret  of  success 
in  avoiding  this  error  is  thorough  mastication,  and  the  eating  of  only  a  few 
kinds  of  food  at  one  meal.  The  benefit  derived  from  food  does  not  depend 
so  much  on  the  quantity  eaten  as  on  its  thorough  digestion  and  assimilation. 
Therefore  if  the  time  in  which  to  eat  is  limited,  the  amount  eaten  should  be 
proportionately  limited." 

The  various  biological  studies  carried  on  in  both  this  and  other  lands 
during  the  past  few  years,  have  emphasized  the  extreme  value  and  potency 
of  fresh  foods  and  of  ground  whole  meal  cereals  and  flours,  and  have 
demonstrated  clearly  the  deficiency  of  the  modern  so-called  refined  flours 
and  foods.  In  the  light  of  these  experimental  discoveries,  many  of  our  com- 
mon diseases  are  now  attributed  to  the  lack  of  minerals  and  vitamines,  which 
have  been  largely  eliminated  from  our  foods,  leaving  them  without  a  due 
share  of  those  vital  qualities  which  build  up  the  body's  resistance  to  disease. 
The  vitamine  theory,  therefore,  is  discussed  at  length  in  the  body  of  the  text, 
being  traced  from  its  early  inception,  dating  many  years  back,  to  its  modern 
exemplification  as  verified  in  standard  dietetics. 

Besides  the  incorporation  of  many  new  recipes  in  this  edition,  it  has  been 
thought  best  to  expand  the  chapter  "Cookery  for  the  Sick"  to  include  some 
instruction  concerning  diet  in  particular  diseases.  For  this  new  matter,  we. 
are  indebted  to  Dr.  Lavina  Herzer,  teacher  of  nutrition  and  cooking  in  the 
College  of  Medical  Evangelists,  Loma  Linda,  California.  The  author  also 
acknowledges  his  indebtedness  to  Mrs.  Harriet  E.  Buchheim  for  her  assist- 
ance in  getting  the  matter  into  satisfactory  form,  and  to  Mrs.  J.  J.  Weir,  asso- 
ciate teacher,  for  her  contribution  of  recipes. 

To  know  that  the  information  contained  herein  will  be  the  means  of 
helping  some  others  to  the  "more  excellent  way"  will  be  reward  sufficient 
for  the  author. 

H.  S.  ANDERSON 

NOTE 

A  number  of  books  that  are  to  be  recommended  for  further  study  are 
the  following : 

"Chemistry  of  Food  and  Nutrition,"  by  Sherman. 
"Newer  Knowledge  of  Nutrition,"  by  McCollum. 
"Science  of  Eating,"  by  McCann. 
"How  to  Live,"  by  Fisher  and  Fisk. 
"Ministry  of  Healing,"  by  E.  G.  White. 


CONTENTS 


FOODS,  THEIR  USES  IN  THE  BODY 

Building-  and  Repair  Foods •. 

Heat  and  Energy  Foods 

Body-Regulating  Substances 

THE  VITAL  ELEMENTS  IN  FOODS  (VITAMINES)     .... 

Fat-Soluble  A 19 

Water-Soluble  B  20 

Water-Soluble  C 22 

Vitamines  and  Calories 26 

FOOD  MINERALS  ESSENTIAL  TO  ALL  LIFE     ...'...  29 

The  Body's  Internal  Defenses 31 

Food  Iron 32 

Food  Calcium     . 33 

Demineralized  Food  and  Constipation 34 

White  and  Entire  Wheat  Bread 35 

NATURAL  FOOD  OF  MAN 37 

True  Food  Satisfies  Hunger 38 

Vegetarian  Diet  and  Longevity 39 

Vegetable  and  Flesh  Foods  Contrasted 42 

Vegetarian  Diet  and  Endurance 45 

Flesh  Eating  a  Cause  of  Disease 48 

Ethics  of  Flesh  Eating 50 

Cruelty  of  Flesh  Eating 51 

BALANCING  THE  FOOD 53 

Food  Values  (Chart) 55 

FOOD  ECONOMICS 57 

Comparative  Food  Values 59 

COOKERY  AND  FOOD  PREPARATION 61 

Objects  Sought  in  Cooking     .' 61 

PRINCIPLES  OF  SUCCESSFUL  COOKERY 67 

Practical  Hints 69 

FOOD  COMBINATIONS 72 

Good  Combinations 73 

Poor  Combinations 73 

Acids  and  Starches 73 


CONTENTS 

Fruits  and  Vegetables 75 

Milk  and  Sugar 76 

Free  Fats  in  Cooking 77 

DIETETIC  ERRORS 79 

Hasty  Eating 79 

Eating  Between  Meals 80 

Large  Variety 81 

Overeating 82 

Drinking  at  Meals 82 

Artificial  Stimulants 82 

About  Tea  and  Coffee 83 

PLANNING  THE  MEAL  AND  MENU  MAKING 85 

Table  of  Food  Classification .  86 

Backbone  of  the  Meal 87 

Menus  for  One  Week 88 

Table  of  Food  Composition 90 

The  Third  Meal 91 

About  the  Two-Meal  Plan 91 

Adaptation  of  Food 93 

COURSE  OF  COOKING  LESSONS 94 

Lesson  Outline 94 

Essentials  to  Success 96 

Table  of  Measures  .  • ' .      .      .  97 

BREAD 98 

The  Best  Flour 99 

Principles  of  Bread  Making 100 

Molding  the  Loaves      .            101 

Proving  the  Loaves 102 

Baking 102 

Yeast         .      .   ' 103 

Liquid  Yeast 104 

Fermented  Bread 105 

Unfermented  Breads m 

Batter  Breads 113 

Dough  Breads n/ 

SOUPS 122 

ENTREES  AND  NOON-MEAL  DISHES 132 

GRAVIES  AND  SAUCES 157 

VEGETABLES J6i 

9 


CONTENTS 

SALADS  AND  DRESSINGS 178 

Dressings 178 

Vegetable  Salads 181 

Fruit  Salads 187 

DESSERTS • 190 

Dried  Fruits 191 

Puddings  and  Jellies 192 

Pies 202 

Cakes  and  Cookies 207 

Icings  and  Fillings 213 

TOASTS,  BREAKFAST  DISHES,  CEREALS,  EGGS,  SANDWICHES  .  216 

Toasts 216 

Cereals 218 

Eggs 221 

Sandwiches 223 

COOKERY  FOR  THE  SICK 228 

Invalid  Recipes 230 

DIET  IN  DISEASE 236 

The  Infectious  Diseases 236 

Liquid  Diet 238 

Soft,  Semisolid,  or  Semiliquid  Diet 238 

Gastric  Disorders 238 

Intestinal  Disorders 241 

In  Tuberculosis 243 

Diabetes  Mellitus 243 

Nephritis 246 

Anaemia  (Secondary)  .  .  • 246 

Blood-Building  Foods 246 

FRUIT  ICES,  ICE  CREAM,  SHERBETS ~  247 

PRINCIPLES  OF  CANNING  AND  PRESERVING 250 

Time-Table  for  Sterilizing 253 

Vegetables 253 

Preservation  in  Salt 255 

Preservation  of  Eggs  (Water  Glass) 255 

Fruits , 256 

Jelly  Making 259 

MISCELLANEOUS  RECIPES 261 

WARMED-OVER  DISHES 267 

WHEAT  FLOUR  AND  SUGAR  SUBSTITUTES 268 

10 


I.    FOODS,  THEIR  USES  IN  THE  BODY 

"Eat  ye  that  which  is  good." 

FOODS  are  substances  which,  when  taken  into  the  body,  supply 
the  necessary  elements  for  promoting  growth,  repairing  its  broken- 
down  tissue,  and  furnishing  it  with  heat  and  power  for  muscular 
work.  True  foods  contain  the  same  elements  as  are  found  in  the 
human  body,  and  thus  they  are 'able  to  build  and  maintain  the  body 
structure. 

Nutrition  is  the  sum  of  those  processes  by  which  food  material 
is  assimilated  and  utilized  by  the  body.  When  food  contains  the 
same  chemical  units  as  those  found  in  the  body,  and  is  taken  in 
normal  amounts,  the  body  substance  is  protected  and  built  up ;  but 
it  is  burned  as  fuel  when  the  food  supply  is  insufficient.  In  other 
words,  balanced  nutrition  means  that  the  income  is  equal  to 
the  outgo. 

Natural  foods,  just  as  they  come  from  garden,  field,  and  or- 
chard, furnish  the  elements  best  suited  to  the  harmonious  develop- 
ment and  functioning  of  all  the  tissues  and  organs  of  the  body,  and 
when  served  in  as  simple  and  natural  a  condition  as  possible,  supply 
material  for  both  the  building  and  the  repair  of  its  intricate  ma- 
chinery, endowing  it  with  a  disease-resisting  vitality  that  is  found 
in  true  food  only. 

For  our  every  need,  the  Creator  has  made  full  and  wise  pro- 
vision. He  has  given  us  foods  suited  to  every  requirement  of  the 

ii 


SCIENCE  of  FOOD  and  COOKERY 


body.  These  requirements  —  speaking  in  a  somewhat  restricted 
sense  —  may  be  classed  under  three  general  heads,  to  which,  in  this 
brief  study,  we  must  confine  our  attention. 

1.  For  Building  and  Repair  Foods 

a.  Proteins 

b.  Mineral  matters 

2.  For  Heat  and  Energy  Foods 

a.  Starches 

b.  Sugars 

c.  Fats 

3.  For  Body-Regulating  Substances 

a.  Water 

b.  Cellulose 

c.  Mineral  matters 

d.  Vitamines 

BUILDING  AND  REPAIR  FOODS 

The  production  of  heat  and  the  expenditure  of  vital  force 
necessarily  involve  the  wear  and  breaking  down  of  tissue.  There 
is  never  an  act,  as  the  movement  of  a  muscle,  or  a  thought  of  the 
mind,  but  wears  out  many  a  living  cell ;  and  thus  it  is  evident  that 
unless  continually  repaired,  the  body  machinery  could  last  but  a 
short  time.  But  the  One  who  made  the  machine,  knowing  this 
need,  in  infinite  wisdom,  prepared  especially  for  it  the  particular 
kinds  of  food  needed  for  repairing  and  building  purposes.  These 
are  known  as  protein  and  mineral  matters. 

Protein  is  that  element  in  our  food  which  builds  new  tissues 
and  repairs  the  worn  parts  of  the  body.  It  is  found  in  milk,  es- 
pecially in  the  curd  (the  part  utilized  in  cottage  cheese)  ;  in  the 
white  of  egg;  in  dried  peas,  beans,  and  lentils;  and  in  the  various 
nuts,  most  of  which  are  rich  in  protein.  It  is  found  in  lesser 
quantities  in  all  our  common  foods  except  sugar  and  pure  fat;  for 
instance,  the  gluten  of  wheat  (that  part  which  is  gummy  when 
chewed).  Wheat  gives  us,  in  a  loaf  of  good  bread,  about  ten 
calories  of  protein  in  one  hundred  calories  of  food,  which  is  the 
recognized  dietary  requirement  in  normal  health. 

Mineral  Matters  are  those  substances  in  our  food  which  are 
used  to  build  up  the  bones  and  the  teeth,  and  which  enter  into  the 
formation  of  the  blood  and  the  tissues ;  hence  they  are  included 

12 


SCIENCE  of  FOOD  and  COOKERY 


in  the  building  foods.  They  are,  found  in  small  quantities  in  all 
natural  foods,  especially  in  whole  grain  cereals  and  fresh  fruits 
and  vegetables. 

HEAT  AND  ENERGY  FOODS 

As  our  houses  are  warmed,  so  also  our  bodies  are  maintained 
at  a  certain  temperature,  about  98.4°  to  98.6°.  In  our  homes, 
the  fires  are  kept  burning  in  our  furnaces ;  so  in  our  bodies,  heat 
is  generated  by  a  process  similar  to  fire,  the  fire  being  essentially 
the  same  as  any  other  fire, —  the  union  of  the  oxygen  of  the  air 
with  the  carbon  of  the  fuel.  No  matter  how  rapidly  or  how  slowly 
these  '  elements  unite,  whether  in  the  furnace,  or  in  the  body,  or 
in  the  decaying  log,  heat  is  given  off. 

In  the  body,  food  is  the  fuel  that  furnishes  the  carbon,  and  the 
breath  is  the  air  that  furnishes  the  oxygen.  The  union  of  carbon 
and  oxygen  does  not  take  place  in  the  stomach  or  in  the  lungs, 
but  in  the  various  tissues  to  which  they  are  carried  by  the  blood. 
The  body  is  thus,  as  it  were,  all  on  fire. 

To  satisfy  the  demand  for  heat,  we  have  a  certain  class  of 
foods  especially  rich  in  carbon,  and  therefore  well  suited  to  the 
maintaining  of  normal  temperature.  This  class  is  known  as  the 
"carbonaceous  group,"  and  includes  starches,  fats,  and  sugars. 

While  our  bodies  must  be  supplied  with  heat,  it  is  quite  as  im- 
portant that  they  possess  an  ample  store  of  energy  for  work  and 
exercise,  in. order  that  we  may  perform  life's  duties.  In  physics, 
we  are  taught  that  heat  is  one  form  or  manifestation  of  force,  and 
that  heat  may  at  will  be  converted  into  force,  and  force  into  heat. 
This  is  true  of  the  heat  and  energy  furnished  by  our  carbonaceous 
foods.  The  fats  are  the  great  heat  producers,  while  the  starches 
furnish  most  of  the  energy. 

Starch  comes  from  vegetable  foods, —  chiefly  the  cereal  grains, 
but  also  the  potato  and  the  banana. 

Fats  are  found  in  olives ;  in  nuts ;  in  milk  and  cream ;  in  butter ; 
in  vegetable  oils,  and  other  solid  vegetable  fats. 

Sugar,  generally  speaking,  is  of  four  kinds, —  cane,  grape, 
malt,  and  milk  sugar.  The  sugar  from  beets,  being  chemically 
the  same  as  that  from  sugar  cane,  comes  under  the  head  of  cane 

13 


SCIENCE  of  FOOD  and  COOKERY 


sugar.  In  the  making  of  refined,  sugar,  the  caries  or  the  beets  are 
first  squeezed  between  rollers  or  presses  to  extract  the  juices. 
These  juices  are  then  evaporated  to  the  sirup  point,  and  the  sirup 
is  crystallized  and  separated  from  the  molasses.  The  final  result 
is  the  modern  sugar  of  commerce. 

Cane  Sugar  is  not  digested  by  saliva,  but  by  the  intestinal  juices 
after  it  passes  through  the  stomach;  and  if  delayed  too  long  in 
passing,  it  is  likely  to  ferment. 

Grape  Sugar  is  found  in  fruit  and  honey.  It  is  absorbed  with- 
out digestion,  and  is  perfectly  wholesome. 

Malt  Sugar  is  found  in  sprouting  grains.  That  is,  the  grain, 
in  sprouting,  acts  upon  the  starch  within  itself,  changing  it  to 
sugar.  This  is  really  an  act  of  digestion.  Sprouted  grain  is  mixed 


Making  Cane  Sugar 


SCIENCE  of  FOOD  ancC  COOKERY 


with  scalded  starch  at  140°  F.  (Water  at  150°  is  added  to  the 
starch,  which  cools  it  to  140°.  Anything  hotter  than  this,  would 
destroy  the  action  of  the  malt  on  the  starch.)  This  is  kept  warm, 
and  stirred  occasionally;  and  in  a  few  hours,  the  starch  is  changed 
to  sugar.  From  this  process  come  some  of  our  best  sirups. 

Milk  Sugar  is  contained  in  milk,  and,  like  grape  sugar  and 
malt  sugar,  is  natural  and  wholesome. 

BODY-REGULATING  SUBSTANCES 

These  are  water,  cellulose,  minerals,  and  vitamines ;  and  they 
serve  to  keep  the  body  machinery  in  running  order. 

Water  constitutes  two  thirds  of  the  weight  of  the  body,  and 
enters  into  the  composition  of  all  the  tissues  and  fluids.  It  is  one 
of  the  most  important  of  regulating  substances,  as  it  equalizes  the 
temperature  of  the  body,  serves  as  a  carrier  of  dissolved  food 
material,  and  prevents  the  accumulation  of  waste  material.  Life 
can  be  maintained  for  a  much  longer  period  without  food  than 
without  water. 

Cellulose  is  the  woody,  indigestible  part  of  vegetable  foods,  and 
is  needed  because  it  supplies  a  bulk  necessary  to  facilitate  the 
movement  of  food  along  the  intestinal  tract.  Some  raw  foods, 
such  as  lettuce,  celery,  cabbage,  radishes,  water  cress,  cucumbers, 
etc.,  may  well  be  eaten  daily,  as  these  pass  through  the  system 
largely  as  bulk,  at  the  same  time  furnishing  to  the  body  their 
valuable  organic  salts  unchanged  by  heating. 

Vitamines  are  found  in  all  natural  foods,  especially  in  the  leafy 
vegetables,  in  milk,  in  the  germ  and  the  outer  layers  of  grains,  and 
in  fruits.  When  the  outer  coat  (the  bran)  is  removed  from  the 
wheat,  and  the  brown  coat  is  removed  from  the  rice,  as  is  done 
in  polishing,  these  otherwise  wholesome  and  nourishing  foods  be- 
come devitalized,  and  will  not  support  life  unless  foods  containing 
the  missing  elements  are  added  to  the  diet. 


"Better  to  search  in  fields 

for  health   unsought.. 

Than  fee  the  doctor  for 

a  nauseous  draught." 


II.  THE  VITAL  ELEMENTS  IN  FOODS 

(Vitamines) 

IN  recent  years,  numerous  experiments  have  been  conducted  in 
an  effort  to  ascertain  the  exact  nature  of  the  faults  in  diet  which 
lead  to  such  diseases  as  beriberi,  scurvy,  pellagra,  etc.,  declared  by 
some  investigators  to  be  due  to  a  lack  of  specific  chemical  sub- 
stances in  the  diet. 

The  relation  between  disease  and  faulty  diet  was  first  brought 
to  the  attention  of  scientists  about  the  year  1880,  by  the  experience 
of  the  Japanese  navy.  The  prominent  place  of  rice  in  the  diet  of 
those  who  suffered  of  beriberi,  led  to  a  belief  that  it  was  a  causa- 
tive factor  in  the  disease.  In  1897,  Eijkman  took  up  the  study  of 
nutrition,  demonstrating  by  experiment  the  fact  that  when  pigeons 
were  fed  exclusively  upon  polished  rice,  they  began  to  suffer  of  a 
nervous  disorder,  staggered,  lost  their  power  to  stand  up,  or  even 
to  swallow  food,  and  finally  died.  In  other  words,  the  pigeons 
developed  a  state  of  polyneuritis  (inflammation  of  many  nerves  — 
Borland),  which  is  analogous  to  beriberi  in  man.  He  found,  more- 
over, that  when  the  pigeons  were  fed  on  the  entire  kernel,  the 
disease  did  not  develop. 

In  1911,  Dr.  Casimir  Funk  took  up  the  study  of  beriberi,  and 
made  an  effort  to  isolate  this  singular  yet  unidentified  substance 
contained  in  rice  polishings,  and  also  to  determine  what  other  foods 
contain  it,  and  what  influence  it  has  on  the  health.  He  called  this 
mysterious  but  absolutely  indispensable  substance  "vitamine."  The 
results  observed  among  his  birds  when  they  were  restricted  to 

16 


milled  rice  and  water  were  identical  with  those  reported  by  Eijk- 
man.  He  found  that  when  the  coatings  that  had  been  removed 
from  the  rice  were  soaked  in  water,  and  a  little  of  this  fluid  was 
passed  through  a  tube  into  each  sick  bird's  crop,  or,  if  the  birds  had 
not  reached  the  stage  where  they  could  not  swallow,  a  portion  of 
the  rice  polishings  was  fed  to  them,  in  a  few  hours  they  made 
rapid  recovery,  and  before  the  day  was  over  they  were  apparently 
as  well  as  ever.1  It  seemed  like  a  veritable  miracle.  Evidently  the 
Creator  has  placed  in  the  covering  of  the  rice  something  that  is 
absolutely  essential  to  life,  and  that  the  rest  of  the  grain  can- 
not supply. 

Funk  demonstrated,  furthermore,  that  when  fowls  were  fed  on 
steel  roller  process  white  flour,  in  three  or  four  weeks  they  were 
afflicted  just  as  when  they  were  fed  on  polished  rice.  That  is,  he 
discovered  that  the  vitamines  are  in  the  outer  layers  in  wheat,  just 
as  they  are  in  rice.  These  experiments  clearly  proved  that  there 
is  required  in  the  diet  something  more  than  protein,  carbohydrate, 
fat,  and  mineral  salts. 

In  1914,  W.  Richard  Ohler,  M.  D.,2  carried  out  a  number  of 
experiments  with  chickens,  in  order  to  furnish  experimental  proof 
for  the  contention  that  a  more  or  less  exclusive  diet  of  white 
bread  was  the  chief  cause  of  beriberi  in  Newfoundland.  Fourteen 
chickens  fed  on  white  flour  bread,  with  or  without  yeast,  died 
within  twenty-eight  to  forty  days.  Before  death,  the  birds  ex- 
hibited symptoms  of  polyneuritis,  and  histological  examination  of 
the  peripheral  nerves  revealed  considerable  degeneration.  Five 
chickens  fed  on  whole  wheat  bread,  and  two  on  whole  wheat,  lived 
in  perfect  health  for  seventy-five  days,  when  the  experiment  was 
discontinued. 


1  These  experiments  were  recently  duplicated  in  the  chemistry  laboratory  of  the  Col- 
lege of  Medical  Evangelists,  by  Dr.  E.  H.  Risley,  teacher  of  chemistry,  with  similar  results, 
thus  verifying  the  fact. 

As  a  result  of  being  fed  on  an  exclusive  diet  of  polished  rice  and  water,  in  a  few 
weeks  —  three  to  five  —  the  pigeons  began  to  stagger,  lost  their  power  to  stand  up,  and 
finally  became  unable  to  eat.  At  this  point,  a  portion  of  fluid  extracted  from  soaked  wheat 
bran  (in  the  absence  of  rice  polishings)  was  administered  by  opening  the  birds'  bills  and 
forcing  them  to  swallow  it,  with  the  result  that  the  birds  made  rapid  recovery,  and  in  a 
short  time  were  as  well  as  ever. 

2  Journal  of  Medical  Research,  volume  31,  No.  2. 

17 


SCIENCE  of  FOOD  and  COOKERY 


Beriberi  is  a  serious  disease  of  the  nervous  tissues.  As  it  pro- 
gresses, it  affects  every  tissue  in  the  body  and  eventually  the  heart, 
and  is  fatal  unless  a  substance  containing  anti-rieuritic  vitamine  — 
or  more  definitely,  water-soluble  B  —  is  administered.  The  pigeons 
in  the  former  case,  like  the  chickens  in  the  latter,  had  beriberi. 
Observe  that  the  rice  with  which  the  pigeons  were  fed  was  good 
rice,  the  ordinary  white  kernels  commonly  bought  at  the  grocery, 
the  hulls  having  been  removed  to  make  it  attractive  and  to  improve 
the  keeping  quality.  The  white  bread  that  resulted  in  disease  and 
death  to  the  chickens  in  the  latter  case,  was  good  bread,  such  as 
is  commonly  bought  at  bakeries.  But  the  food  was  lacking  in  the 
essential  accessory  substances,  the  vitamines. 

Hopkins3  discovered  that  small  additions  of  milk  to  food  mix- 
tures of  purified  protein,  carbohydrate,  fat,  and  inorganic  salts, 
rendered  them  capable  of  inducing  growth,  whereas  without  such 
additions  of  milk,  no  growth  could  be  secured.  He  interpreted  this 
to  mean  that  milk  contains  unidentified  chemical  substances  indis- 
pensable to  the  diet,  and  that  the  failure  of  animals  to  grow,  and 
to  have -a  normal  length  of  life,  was  caused  by  the  absence  of  these 
essentials,  which  he  designated  "accessory"  substances. 

Experiments  by  McCollum  and  Davis*  brought  out  the  fact 
that  although  chemical  analysis  of  whole  grain  cereal  shows  it  to 
contain  all  the  essential  food  substances,  such  as  protein,  starch, 
sugar,  fat,  and  all  the.  mineral  salts  that  occur  in  the  body  of  an 
animal,  cows  did  not  do  well  when  fed  strictly  on  seeds  or  seed 
mixtures.  But  when  they  were  fed  on  a  corn  mixture,  including 
the  seed,  straw,  and  leaf  of  the  plant,  their  nutrition  was  excellent, 
as  shown  by  their  appearance,  the  vigor  of  their  offspring,  and 
their  ability  to  produce  an  abundance  of  milk.  This  indicated  a 
dietetic  value  in  the  leaf  of  the  plant. 

The  work  of  these  men  showed,  moreover,  that  certain  fats, 
as  butter  fat,  egg  yolk  fat,  and  numerous  products  of  the  plant 
kingdom,  contain  something  that  greatly  stimulates  growth  when 
added  to  a  diet  of  purified  foodstuffs.  Funk  and  Macallum 

3  English  Journal  of  Physiology,  volume  44,  1912. 

*  "Newer  Knowledge  of  Nutrition,"  Journal  of  Biological  Chemistry,  volume  24,  No.  4. 

18 


pointed  out  -hat  butter  does  not  relieve  polyneuritis  in  pigeons. 
McCollum  and  Kennedy,  after  giving  several  reasons  why  the 
term  "vitamines"  was  unsatisfactory,  proposed  the  provisional  terms 
"fat-soluble  A"  and  "water-soluble  B,"  because  of  the  characteristic 
solubility  of  these  substances  in  fats  and  water  respectively. 

(Since  this  was  given  out  by  McCollum,  a  third  dietary  essen- 
tial has  been  discovered.) 

FAT-SOLUBLE  A 

The  best  sources  of  this  growth-promoting  dietary  essential, 
fat-soluble  A,  are  whole  milk,  cream,  butter  fat,  egg  yolk  fat,  and 
some  products  of  the  plant  kingdom,  as  the  leaves  of  plants  and 
certain  roots.  Such  foods  as  bolted  (white)  flour,  degerminated 
corn  meal,  polished  rice,  starch,  glucose,  and  the  sugars  from  milk, 
cane,  and  beet,  are  mentioned  by  authorities  as  especially  poor  in 
fat-soluble  vitamine. 

A  lesson  taught  by  experiences  during  the  late  war,  was  the 
importance  of  certain  amounts  of  fat  in  the  human  dietary;  as  in 
those  countries  where  milk,  butter,  and  fats  generally  were  unob- 
tainable, the  people  became  singularly  susceptible  to  contagion. 
Tuberculosis,  for  instance,  became  a  veritable  epidemic  when  the 
fat  supply  was  cut  too  low.  Whether  tuberculosis  does  not  follow 
a  deficiency  of  fat-soluble  vitamine,  rather  than  a  general  deficiency 
of  fats,  is  a  question  that  is  still  undetermined. 

Whether  an  abundance  of  olive  oil,  cottonseed  oil,  or  other 
vegetable  fats,  or  lard,  which  do  not  contain  fat-soluble  vitamine, 
will  provide  against  the  incursions  of  tuberculosis,  or  if  such  fats 
as  milk,  cream,  butter  fat,  and  egg  yolk  fat,  which  contain  fat- 
soluble  vitamine,  are  absolutely  necessary  as  a  protective  against 
disease,  is  a  proposition  that  still  awaits  final  solution. 

The  facts  cited  by  recent  investigators  seem  to  agree  that  fat- 
soluble  vitamine  need  not  be  sought  solely  in  foods  known  to  be 
rich  in  fats.  Of  the  various  plant  structures,  the  leaves  are  the 
richest  in  fat-soluble  vitamine.  Some  roots  are  next,  and  lastly 
cereal  grains.  Clover,  alfalfa,  spinach,  Swiss  chard,  and  lettuce 
contain  the  fat-soluble  vitamine  in  similar  magnitude ;  and  of  these, 
lettuce  has  the  least. 

19 


SCIENCE  of  FOOD  antf  COOKERY 


Writing  on  the  subject  of  "Fat-Soluble  as  Nutrifr  /2  Factors  in 
Plant  Tissues,"  Osborne  and  Mendel5  say:  "o.i  gm.  of  alfalfa, 
clover,  timothy,  and  spinach  evidently  furnishes  relatively  at  least 
as  much  of  this  vitamine  as  does  o.i  gm.  of  butter  fat.  These 
vegetable  products  may  in  fact  contain  more  than  butter  fat." 
This  agrees  with  the  work  of  Hindhede,6  whose  results  with  young 
men  correspond  with  observations  on  laboratory  animals.  He  has 
contended  that  fat  is  not  required  in  the  diet  of  adults  if  an  amount 
of  fresh  fruits  and  vegetables  sufficient  to  supply  the  vitamines  is 
eaten  daily. 

Steenbock  and  Boutwell7  demonstrated  that  fat-soluble  vitam- 
ines are  present  also  in  some  roots,  and  in  cucurbitous  vegetables 
(pumpkin  and  squash).  They  found  the  carrot  and  the  yellow 
sweet  potato  to  contain  so  much  of  the  fat-soluble  vitamine  that, 
as  a  source  of  this  dietary  essential,  they  must  be  classed  with 
leafy  vegetables. 

They  found  the  yellow  maize  (corn)  to  be  comparatively  rich 
in  this  growth-promoting  vitamine,  as  when  animals  were  depend- 
ent on  it  for  their  fat-soluble  vitamine,  the  results  were  good,  and 
sometimes,  even  if  not  in  most  cases,  normal.  On  the  other  hand, 
white  maize,  in  every  case  where  experimental  animals  were  de- 
pendent on  it  for  their  fat-soluble  vitamine,  proved  to  be  an 
absolute  nutritional  failure. 

A  lack  of  this  essential  constituent  in  the  diet  results  first  in 
a  failure  of  growth  and  maintenance  of  life.  Second,  there  is  oft- 
occurring  inflammation  of  the  eyes,  or  xerophthalmia,  and  mal- 
nutrition of  the  skin,  as  indicated  by  encrustation  of  the  ears,  and 
sores  on  the  body  generally. 

WATER-SOLUBLE  B 

This  anti-neuritic  dietary  essential  (the  best  prophylactic  in  the 
prevention  and  cure  of  polyneuritis)  is  found  in  abundance  in  all 
natural,  unprocessed  foods."  Whole  grain  cereals,  particularly  the 
embryo  and  coverings  of  grain,  and  of  the  leguminous  seeds,  such 


20 


as  dried  peas,  beans,  and  lentils,  contain  it  in  large  amounts.  The 
leafy  vegetables  —  cabbage,  spinach,  lettuce,  water  cress,  celery, 
and  parsley  —  are  rich  in  water-soluble  B.  It  is  also  found  in 
milk  and  egg  yolk,  but  not  in  olive  oil,  butter  fat,  or  any  of  the 
animal  fats.  The  foods  that  do  not  contain  it  are  polished  rice, 
white  flour,  starch,  white  sugar,  sirup,  and  fats.  Water-soluble 
vitamine,  it  will  be  recalled,  is  the  food  accessory  without  which 
beriberi  develops  in  birds,  animals,  and  man. 

The  well-known  investigators  Chick  and  Hume8  are  quoted  as 
saying  that  a  real  danger  may  be  incurred  by  too  exclusive  use  of 
bread  made  from  highly  milled  wheat;  that  among  groups  of 
people  living  on  restricted  diets  in  which  bread  made  from  patent 
flour  formed  a  large  proportion  of  the  total  ration,  beriberi  was 
very  common,  whereas  people  living  on  similar  diets,  but  with 
bread  made  frora  the  entire  kernel  replacing  that  made  from  patent 
flour,  were  rarely  afflicted.  It  is  well  known  that  in  those  parts 
of  the  world  where  the  poorer  classes  subsist  on  a  diet  restricted 
largely  to  polished  rice  and  fish,  beriberi  is  very  common,  because 
of  a  lack  of  this  dietary  essential  (B)  in  the  food  supply.  A 
failure  to  provide  for  this  important  accessory  results  in  mal- 
nutrition, followed  by,  nerve  degeneration,  leading  to  a  sort  of 
paralysis  in  birds,  and  beriberi  in  man,  both  from  the  same  cause. 

Effects  of  Heat. —  While  dry  heat  (baking  to  a  brown)  seems 
to  be  very  destructive  to  vitamines  in  general,  most  of  the  evidence 
agrees  that  A  and  B  are  not  destroyed  by  heating  for  considerable 
periods  of  time  by  moist  heat  at  a  temperature  of  212°  F.  or  lower. 
Steenbock  and  Boutwell8  showed  that  greens,  sweet  potato,  carrot, 
squash,  etc.,  suffer  no  appreciable  loss  of  their  vitamines  by  being 
autoclaved  (cooked  in  a  steamer)  at  fifteen  pounds  pressure. 
McCollum  and  Davis10  found  that  wheat  embryo  could  be  heated 
for  one  hour  at  fifteen  pounds  pressure  without  apparent  loss  to 
the  growth-promoting  property.  McCollum,  Simmonds,  and  Pitz" 
detected  little  if  any  diminution  when  navy  beans  were  heated  in 


8  Journal  of  Biological  Chemistry,  volume  37,  page  600. 

8  Journal  of  Biological  Chemistry,  volume  41,  No.  2,  1920,  page  169. 

10  Journal  of  Biological  Chemistry,  volume  23,  No.  1,  1915,  page  249. 

11  Journal  of  Biological  Chemistry,  volume  29.  No.  3,  1917,  page  525. 


21 


In  patent  roller  flour,  the  life-sustaining  properties  of  the  whole  wheat 

are  missing. 


a  moist  condition  at  120°  C.  (about  15  pounds  pressure)  for  one 
and  one  fourth  hours.  This  shows  thnt  the  vitamines  A  and  B 
are  stable  to  moderate  heat. 

WATER-SOLUBLE  C 

The  information  obtained  from  observations  of  human  experi- 
ence with  inadequate  war  diet  during  the  recent  world  conflict; 
together  with  extensive  laboratory  research,  has  clearly  brought 
to  view  the  existence  of  a  third  dietary  essential,  the  "antiscor- 
butic" meaning  that  which  counteracts  scurvy.  It  has  served  to 
emphasize  the  fact  that  scurvy  in  the  guinea  pig,  that  in  the  mon- 
key, and  that  in  man  are  alike  occasioned  by  the  lack  of  some 
specific  substance  in  the  diet  which  is  not  stable  to  heat. 

22 


SCIENCE  of  FOOD  and:  COOKERY 


Scurvy,  often  manifested  in  degenerative  tooth  changes,  such 
as  severe  cases  of  looseness  and  finally  falling  out  of  the  teeth, 
and  soreness  and  bleeding  of  the  gums  (Osier),  is  one  of  the  oldest 
of  known  diseases.  It  is  usually  associated  in  the  mind  with  sailors 
on  long  voyages,  living  on  salt  meat  and  hard-tack.  In  years  past, 
in  times  of  war,  not  infrequently  an  army  suffered  a  greater  total 
of  casualties  from  scurvy  than  from  bullets. 

When  the  situation  in  Europe  during  the  recent  war  became 
such  that  in  some  localities  both  »troops  and  civilians  were  com- 
pelled to  subsist  on  unsuitable  food,  scurvy  made  its  unwelcome 
appearance.  This  was  not  attributable  to  an  insufficient  supply  of 
energizing  substances,  nor  to  a  lack  of  foods  containing  a  proper 
supply  of  protein  constituents,  but  on  the  contrary,  it  was  a  force- 
ful demonstration  of  the  fact  that  in  the  midst  of  plenty,  the 
nutrition  of  foods  may  be  dangerously  defective.  It  further  dem- 
'onstrated  that  while  the  caloric  value  of  foods  may  rightly  claim 
recognition,  it  avails  nothing  without  the  cooperation  of  acces- 
sory substances. 

By  the  authorities  of  the  American  Medical  Association,12  we 
are  informed  that  definite  symptoms,  resembling  in  several  details 
those  found  in  infantile  scorbutus,  were  induced  in  guinea  pigs 
by  dietary  deficiencies.  Perhaps  the  most  striking  fact  brought 
forth  is  the  predisposing  effect  of  an  exclusive  cereal  diet,  and 
the  curative  and  antiscorbutic  potency  of  fresh  fruits  and  vege- 
tables. Another  fact  discussed  is  the  loss  of  this  valuable  property 
through  certain  methods  of  cooking  and  preservation,  notably  heat 
and  desiccation  (drying).  We  are  told  that  in  campaigns  in  Meso- 
potamia, the  British  forces  in  some  places  were  afflicted  with 
scurvy  as  the  result  of  a  constant  and  exclusive  use  of  dried  foods. 

In  a  memorandum  on  food  and  scurvy,  issued  by  the  "Food 
[war]  Committee"11  of  the  Royal  Society,  London,  England,  we 
are  informed  that  through  the  investigations  carried  on,  especially 
at  the  Lister  Institute,  as  to  the  cause  of  scurvy,  nothing  new  had 
been  found,  save  evidence  of  the  presence,  in  many  foods,  of  a 


12  Journal  of  the  American  Medical  Association,  volume  73,  1919,  page  1288. 

13  Lancet,  London,  November  30,  1918. 


SCIENCE  of  FOOD  and  COOKERY 


certain  basic  substance,  the  exact  nature  and  composition  of  which 
remain  obscure,  but  whose  benign  influence  is  indubitable. 

This  authority  puts  forth  the  assertion  that  scurvy,  like  beriberi, 
is  a  deficiency  disease,  and  is  traceable  to  a  long  continued  con- 
sumption of  foods  lacking  in  accessory  food  substance,  or  vitamine. 
This  antiscorbutic  vitamine  (water-soluble  C)  is  contained  in  fresh 
foods  —  in  largest  amounts  in  oranges,  lemons,  and  fresh  vege- 
tables; in  considerable  amounts  in  roots  and  tubers  (potato,  etc.)  ; 
also  in  small  quantities  in  milk  and  fresh  meat  —  but  is  very 
deficient  in  dried  and  preserved  foods.  The  further  statement  is 
made  that  water-soluble  C  vitamine  is  destroyed  by  prolonged 
boiling;  also  that  soda  rapidly  destroys  the  antiscorbutic  properties 
of  food,  hence  should  not  be  added  to  the  water  in  which  vege- 
tables are  either  soaked  or  boiled. 

It  is  shown  that  beans,  peas,  and  lentils  in  their  dried  condition 
possess  no  antiscorbutic  properties.  If,  however,  the  dried  seeds 
are  soaked  in  water  at  room  temperature  for  twenty-four  hours, 
then  drained  and  kept  moist  in  thin  layers  until  they  germinate 
(about  forty-eight  hours  more),  they  develop  antiscorbutic  vi- 
tamine, water-soluble  C.  It  states  further  that  the  antiscorbutic 
value  of  fresh  meat  is  very  low  in  comparison  with  that  of  fresh 
vegetables,  and  that  tinned  and  preserved  meat  possesses  no  anti- 
scorbutic value. 

Water-soluble  C  is  very  sensitive  to  heat  or  drying,  although 
its  keeping  qualities  seem  to  be  much  improved  by  the  presence  of 
an  acid.  Cabbage  eaten  in  the  raw  state  contains  active  antiscor- 
butic properties ;  but  when  it  is  dried  or  boiled,  its  antiscorbutic 
properties  are  practically  null.  "Most  of  the  neutral  vegetables,  as 
peas,  corn,  etc.,  lose  their  antiscorbutic  properties  in  the  process 
of  canning  and  drying. 

On  the  other  hand,  in  the  case  of  tomato  and  orange,  which 
are  acid,  the  effect  of  boiling  or  drying  is  not  nearly  so  pro- 
nounced, as  a  great  deal  of  the  antiscorbutic  vitamine  is  preserved 
in  canned  tomato,  also  in  dried  tomato  and  orange.  Canned  tomato 
therefore  constitutes  one  of  the  most  useful  accessories  for  the 
long  winter  months,  when,  in  many  places,  canned  goods  are 

24 


SCIENCE  of  FOOD  ancC  COOKERY 


largely  used,  likewise  for  sailors  on  long  voyages,  and  for  armies 
in  the  field.  An  editorial  in  the  Journal  of  the  American  Medical 
Association,  under  the  heading,  "Orange  Juice  Considered  in  a 
New  Light,"  says  on  this  point : 

"It  is  recognized  by  pediatricians  that  artificially  fed  infants 
thrive  better  if  they  receive  some  addition  to  cow's  milk,  particu- 
larly when  the  latter  is  Pasteurized  or  sterilized.  One  reason  for 
this,  now  understood,  is  that  many  of  the  artificial  food  mixtures 
are  likely  to  be  qualitatively  incapable  of  averting  scurvy  in  young, 
children,  so  that  some  added  antiscorbutic  must  be  provided.  For 
this  purpose  orange  juice  has  attained  a  well  deserved  popularity. 

"Owing  to  the  price  and  occasional  scarcity  of  oranges,  notably 
during  the  war,  special  efforts  were  made,  both  here  and  abroad, 
to  secure  suitable  substitute  antiscorbutics  for  infant  feeding.  The 
use  of  tomato,  first  urged  by  A.  F.  Hess,  of  New  York,  has  been 
particularly  promising,  owing  to  the  fact  that,  in  contrast  with 
some  other  antiscorbutics,  this  readily  available  vegetable  can  be 
dried  or  canned  without  losing  its  potency  in  antiscorbutic  vitamines, 
and  it  can  be  administered  in  various  ways,  including  intravenous 
injection  of  the  juice." — June  19,  1920. 

As  to  the  best  ways  of  cooking  fresh  vegetables,  with  regard 
to  preserving  the  water-soluble  C  properties,  we  quote  from  the 
Lancet,  London,  as  follows: 

"The  destruction  of  the  antiscorbutic  properties  depends  rather 
upon  the  time  than  the  temperature  employed.  All  foods,  espe- 
cially vegetables,  should  be  cooked  for  as  short  time  as  possible, 
at  boiling  point.  Slow  methods  of  cooking,  such  as  stewing  with 
meat  or  simmering  below  the  boiling  point,  should  be  avoided. 
Potatoes  should  be  plunged  into  boiling  water,  and  the  boiling 
continued  for  twenty  to  thirty- minutes  after  the  boiling  point  has 
again  been  reached." — November  30,  1918. 

As  throwing  further  light  on  the  destructive  effects  of  soda  on 
vitamines,  we  refer  to  the  experiments  of  Miller,"  who  states  that 
the  cooking  of  navy  beans  in  0.5%  sodium  bicarbonate  (soda) 


14  Journal  of  Biological  Chemistry,  volume  44,  No.  1,  page  173. 

25 


SCIENCE  of  FOOD  ancf  COOKERY 


solution  for  one  hour  and  ten  minutes  caused  a  loss  of  37.4%  of 
vitamine. 

To  the  common  use  of  "soda  biscuit"  and  of  corn  bread  raised 
with  soda,  throughout  the  Southern  States,  is  largely  attributed  the 
prevalence  of  pellagra  and  other  deficiency  diseases,  due  largely  to 
a  lack  of  a  proper  supply  of  food  accessories,  the  vitamines. 

When  fruits,  salad  plants,  herbs,  and  fresh  vegetables  are  de- 
scribed as  antiscorbutic,  the  meaning  is  simply  that  they  have  the 
powec  of  preventing  those  changes  in  the  blood  which  produce 
scurvy.  What  they  really  do  is  to  supply  the  blood  with  various 
salts  and  accessory  substances  which  maintain  the  body  fluids  in 
their  proper  ^chemical  condition,  thus  preventing  tissue  change 
and  decay. 

VITAMINES  AND  CALORIES 

In  the  past,  it  has  been  customary  to  express  the  value  of  a 
diet  largely  in  terms  of  heat  units,  or  calories,  since  it  was  sup- 
posed that  the  value  of  foods  depended  largely,  if  not  entirely, 
upon  the  amount  of  heat  produced  from  the  consumption  of  their 
so-called  nutritive  constituents  —  protein,  carbohydrate,  fat,  etc. 
Therefore,  with  the  rise  in  prices  of  foods  generally,  as  the  result 
of  the  great  war,  the  public  was  well  advised  to  consider  the 
caloric  value  of  the  foods  purchased,  in  order  that  the  greatest 
possible  amount  of  energy  might  be  obtained  for  the  least  ex- 
penditure of  means. 

The  result  was,  there  came  a  tendency  to  purchase  food  by 
the  calorie  rather  than  by  the  kind.  This  principle  is  all  right  so 
far  as  it  goes;  but  in  the  light  of  our  newer  knowledge  on  the 
subject  of  nutrition,  it  falls  far  short  of  the  actual  needs  of  the 
human  machine,  which  is  infinitely  more  complicated  than  an  ordi- 
nary mechanical  contrivance. 

As  a  result  of  biological  studies  carried  on  during  the  past 
few  years,  much  light  has  been  thrown  on  this  important  subject.- 
For  instance,  a  diet  was  constructed  in  which  protein  was  repre- 
sented by  the  casein  in  milk,  carbohydrate  by  starch,  and  fat  by 
lard,  all  carefully  purified  by  chemical  treatment,  so  as  to  exclude 
anything  but  these  three  substances.  This  was  fed  to  young  rats 

26 


SCIENCE  of  FOOD  and  COOKERY 


in  quantity  more  than  sufficient  for  their  daily  output  of  energy. 
Such  a  diet  is  sufficient,  both  in  quantity  and  in  quality,  for  the 
nourishment  of  the  animal ;  but  it  does  not  contain  any  of  the  vital 
constituents  of  fresh  foods,  the  vitamines.  In  theory,  this  should 
form  an  ideal  diet;  but  in  practice,  it  was  found  that  the  animals 
soon  ceased  to  grow,  and  also  developed  certain  diseases,  notably 
rickets  and  scurvy.  When  this  stage  had  been  reached,  a  small 
quantity  of  fresh  uncooked  food  was  added  to  the  diet,  whereupon 
growth  was  resumed  and  the  animals  became  healthy  again. 

Further  experiments  brought  to  light  three  very  important  ad- 
ditional facts ;  najnely,  that  animals  fed  on  chemically  pure  foods 
showed  a  markedly  diminished  power  of  resistance  to  infectious 
diseases ;  and  in  the  case  of  female  rats,  the  offspring  were  poorly 
developed ;  and  the  mothers  were  unable  adequately  to  suckle  their 
young.  Dr.  Harvey  W.  Wiley,  expert  in  food  and  nutrition,  says: 

"Up  to  the  era  of  the  discovery  of  the  cause  of  beriberi,  the 
principles  of  correct  diet  were  based  upon  the  supply  of  a  so- 
called  balanced  ration.  .  .  .  We  were  taught  that  this  balanced 
ration  consisted  of  certain  amounts  of  protein,  carbohydrate,  fat, 
and  minerals.  Much  to  the  astonishment  of  physiologists,  it  was 
discovered  that  when  an  animal  was  fed  pure  protein,  pure  carbo- 
hydrate, pure  fat,  and  pure  mineral,  it  failed  to  grow,  gradually 
lost  weight,  and  finally  died." 

"Our  whole  system  of  diet,  therefore,  has  to  be  reconstructed 
from  the  discoveries  of  the  last  fifteen  or  twenty  years.  These 
discoveries  have  particularly  emphasized  the  food  value  of  the  ex- 
ternal coatings  and  germs  of  cereals.  This  value  rests  not  alone 
in  their  content  of  ordinary  digestible  foods,  but  exists  particularly 
by  reason  of  the  water-soluble  vitamine  contained  therein. 

"Perhaps  there  is  no  point  in  medicine  so  confusing  and  con- 
flicting as  the  dietaries  prescribed  by  the  attending  physician  in 
case  of  illness,  and  likewise  for  children  and  grown  persons  as  a 
preventive  of  disease.  The  very  foods  that  have  been  most  de- 
natured, and  therefore  are  least  wholesome  and  assimilable,  are 
constantly  prescribed  by  physicians  for  the  well  as  for  those  who 
are  ill.  The  functions  of  leaf  vegetables,  for  instance,  so  important 

27 


SCIENCE  of  FOOD  and  COOKERY 


in  dietetics,  and  carrying  as  they  do  the  chief  fat-soluble  vitamines, 
are  those  that  the  physician  too  often  neglects." —  Quoted  in  "Lit- 
erary Digest,"  June  f,  iQip. 

Thus  we  find  that  there  are  three  vitamines;  and  there  are 
possibly  more,  as  scientists  believe  there  is  a  fourth  which  cures 
rickets  in  children ;  and  there  may  be  others.  Vitamines  are  not 
manufactured  in  the  body;  neither  are  they  contained  in  soil,  in 
combination  with  minerals ;  but  they  are  elaborated  by  the  plant 
itself.  A  lack  of  these  accessories  in  the  daily  food  is  a  species 
of  starvation,  and  ends  disastrously  unless  the  body  can  be  supplied 
with  those  substances  so  abundantly  provided  in  unprocessed  and 
uncooked  foods.  The  subject  is  one  that  presents  fascinating  fields 
for  experimental  study  and  research;  and  every  advance  step 
serves  to  bring  us  nearer  to  nature  and  to  nature's  God,  leading 
to  the  avoidance  of  needless  suffering  and  disease,  and  to  the 
betterment  of  mankind. 


28 


III.    FOOD  MINERALS 
ESSENTIAL  TO  ALL  LIFE 

'Learn  from  the  birds  the  food  the  thickets  yield, 
Learn  from  the  beasts  the  physic  of  the  field." 
"Eat  to  live  rather  than  live  to  eat." 


A  MOST  interesting  parallel  is  observed  in  the  study  of  the 
composition  of  the  human  body,  the  cells  of  plants,  and  fertile, 
fruit-bearing  soil.  Professor  Sherman,1  of  the  Columbia  Uni- 
versity, gives  the  following  list  of  elements  as  composing  the 
human  body:  oxygen,  carbon,  hydrogen,  nitrogen,  calcium,  phos- 
phorus, potassium,  sulphur,  sodium,  chlorine,  magnesium,  iron; 
iodine,  fluorine,  and  silicon  in  very  minute  quantities ;  also  traces 
of  manganese  and  aluminum.  The  same  text  shows  that  natural, 
unrefined  foods  contain  these  same  elements  in  varying  quantities 
and  proportions. 

Analysis  of  normal  soil2  reveals  the  same  elements  to  be  con- 
tained in  earth,  and  experience  teaches  us  that  these  various  mineral 
elements  in  the  soil  are  absolutely  necessary  to  insure  a  paying  crop 
of  grain  or  vegetables.  The  average  farmer  seems  to  recognize 
instinctively  that  a  lack  of  soil  minerals  would  result  in  a  feeble 
or  stunted  yield,  hence  he  looks  well  to  the  matter  of  the  richness 
of  the  soil  before  casting  in  his  seed.  Intelligent  stock  raisers, 
who  make  a  business  of  feeding  cattle  for  definite  ends,  calculate 
the  results  according  to  fixed  laws.  Proper  food  is  the  means 
whereby  they  supply  the  essential  building  material  for  the  physical 
needs  of  the  animals  in  which  their  money  is  invested. 

With  respect  to  his  own  food,  however,  man  persistently  vio- 
lates one  of  the  most  beneficent  of  nature's  laws,  in  that  he  submits 
his  most  staple  foods  to  a  process  of  hulling  and  scouring  that 
leaves  them  almost  void  of  the  mineral  and  vitamine  on  which  life 
is  so  dependent.  These  very  important  parts  of  our  food  are 
carefully  separated  from  our  food  and  fed  to  farm  animals,  thereby 
developing  magnificent  specimens  of  stock,  while  our  own  health 
suffers  proportionately  from  a  lack  of  these  elements. 

1  "Chemistry  of  Food  and  Nutrition,"  page  234. 

2  "Soil  Analysis,"  volume  1. 


SCIENCE  of  FOOD  ancC  COOKERY 


To  a  certain  extent,  these  elements  are  constantly  given  off  by 
the  body;  and  consequently  our  food  must  furnish  a  continual 
resupply  of  them.  The  carnivorous  as  well  as  the  herbivorous 
pnimals  must  have  these  needs  satisfied;  but  in  flesh  foods,  these 
elements  are  not  evenly  distributed.  Hence  the  carnivora  eat  the 
whole  carcass, —  viscera,  hide,  bone,  and  all, —  in  order  to  obtain 
these  mineral  elements,  which  are  found  largely  in  the  bones  and 
other  hard  parts.  When  we  use  flesh  as  food,  we  select  for  ali- 
mentation only  the  muscular  parts,  which  are  poorest  in  mineral. 

With  this,  there  is  the  growing  tendency  to  rely  upon  artificially 
prepared  foods, —  sugars,  white  bread,  white  rice,  package  foods, 
etc., —  from  which  the  greater  portion  of  essential  mineral  and 
vitamine  has  been  removed.  This  in  itself  would  be  sufficient  to 
constitute  a  potent  factor  in  degeneracy  and  disease,  even  with 
an  abundant  supply  of  otherwise  energetic  food. 

While  it  would  be  a  question  of  the  greatest  difficulty  to  de- 
termine exactly  how  much  of  each  of  these  numerous  mineral 
elements  we  need,  it  suffices  us  to  know  that  they  are  most  im- 
portant, and  it  would  seem  reasonable  that  we  should  have  all  that 
natural  foods  contain.  The  condition  of  the  blood  depends  upon 
the  character  of  the  food  supplied  to  the  digestive  organs.  In 
compounding  that  marvelous  stream,  which  carries  life  to  every 
tissue  and  organ  of  the  human  body,  nature  obtains  her  building 
materials  from  food,  just  as  she  obtains  food  from  soil,  water, 
and  air. 

The  different  mineral  ingredients  present  in  the  internal  se- 
cretions of  the  human  body  have  their  definite  functions  to  fill  in 
the  maintenance  of  good  health,  and  are  not  present  there  through 
blind  accident.  The  Master  Architect  who  made  the  human  body, 
and  who  declared  that  "the  blood  is  the  life,"  placed  these  food 
essentials  called  vitamines,  and  the  various  mineral  ingredients,  in 
the  fruits,  the  grains,  the  nuts,  and  the  vegetables ;  and  these  ele- 
ments must  be  in  the  food  in  order  for  the  body  to  take  them 
from  the  food.  The  removal  of  one  or  more  of  these  constituents 
from  our  food  may  mark  the  beginning  of  disaster  to  the  body. 

30 


SCIENCE  of  FOOD  W  COOKERY 


In  their  absence,  the  body  may  make  use  of  others  until  the  handi- 
cap asserts  itself ;  then  the  physician  is  sought,  or  perhaps  resort 
is  had  to  some  drug,  in  a  vain  effort  to  correct  the  disorder. 

THE  BODY'S  INTERNAL  DEFENSES 

If  we  put  a  drop  of  blood  under  a  microscope,  a  seemingly 
countless  number  of  small  corpuscles  come  into  view.  Most  of 
them  are  red,  but  some  are  white.  They  have  a  well  defined  work 
to  do  in  the  defense  of  the  body  against  intruding  germs  of  dis- 
ease. The  white  corpuscles  are  always  present  in  inflamed  parts, 
and  take  into  themselves  foreign  particles  in  the  blood,  minute 
organisms  known  as  bacteria.  These  little  corpuscles  are  called  the 
"soldiers"  of  the  body;  for  they  play  a  prominent  part  in  the  cure 
of  diseases,  and  in  their  prevention  in  persons  exposed  to  infection. 

Together  with  them  in  the  blood,  in  which  they  circulate,  and 
as  part  of  their  structure,  we  find  the  before  mentioned  mineral 
elements  —  iron,  phosphorus,  potassium,  calcium,  etc.  This  is  al- 
ways the  case  when  pure  blood  is  examined.  The  blood  corpuscles 
so  necessary -to  our  welfare  are  never  without  iron;  and  when  the 
iron  is  removed,  these  little  warriors  die.  The  constancy  with 
which  these  mineral  elements  appear  in  the  soil,  in  plants,  in  all 
natural  foods,  and  in  the  tissues  of  the  human  body,  reveals  the 
fact  that  they  are  absolutely  essential  to  life.  In  the  face  of  this 
great  truth,  we  see  vast  commercial  enterprises  built  up  for  the 
sole  purpose  of  removing  them  "from  our  food.  Notwithstanding 
this,  the  blame  for  the  prevalence  of  disease  and  broken  constitu- 
tions is  usually  thrown  upon  God. 

When  the  diet  is  composed  largely  of  refined  foods,  no  matter 
how  much  nourishment  the  food  might  otherwise  contain,  the 
system  cannot  make  the  best  use  of  such  nourishment,  because  of 
the  absence  of  those  elements  necessary  to  its  assimilation.  Dr. 
William  Edward  Fitch,  major  Medical  Reserve  Corps,  U.  S.  A., 
says  on  this  point: 

"It  is  known  at  the  present  time  that  life  cannot  be  maintained 
on  foods  deficient  in  inorganic  salts.  It  is  also  recognized  by 
research  workers  that  something  more  is  essential  for  the  main- 

31 


SCIENCE  of  FOOD  amf  COOKERY 


tenance,  growth,  and  well-being  of  man  than  protein,  carbohydrate, 
and  fat. .  Unless  food  contains  sufficient  mineral  matter,  no  matter 
how  well  balanced  the  ration  may  be  in  the  ternary  food  elements, 
nor  how  large  quantities  are  ingested,  nor  how  high  the  caloric 
value,  there  will  be  malnutrition.  In  Forster's  experiments,  dogs 
and  pigeons  fed  on  demineralized  food  died  earlier  than  those  that 
were  entirely  deprived  of  food." — "Dietotherapy,"  volume  i, 
page  260. 

The  following  table  is  from  an  outline,  given  in  the  same  text, 
entitled  "Analysis  of  Wheat  and  the  Products  of  Roller  Milling." 

Protein          Fat          Starch          Ash 

(mineral  matter) 
%  %  %  % 

Wheat  as  it  enters  the  mill  14.18        2.61        69.94        1.91 

Patent  roller,  high  grade  flour  11.20        i.oo        74.70          .50 

A  study  of  this  table  shows  that  there  is  a  substantial  loss  in 
protein  in  converting  the  wheat  into  white  flour,  a  loss  of  more 
than  50%  of  fat,  and  a  total  loss  of  combined  mineral  matter  to 
the  extent  of  nearly  three  fourths  the  amount  contained  in  the 
whole  grain,  while  the  proportion  of  starch  is  correspondingly 
greater.  In  these  modern  times,  when  so  many  of  our  staple  foods 
are  submitted  to  refining  processes  that  in  many  instances  remove 
the  larger  portion  of  these  valuable  minerals  and  vitamines  (found 
principally  in  the  germ  and  outer  coverings  of  the  seeds),  it  is 
well  to  understand  something  of  the  wonderful  functions  of  food 
minerals  in  the  maintenance  of  life  and  health. 

.    FOOD  IRON 

The  function  of  iron  in  the  human  body  is  of  the  highest  im- 
portance. Iron  is  used  by  the  body  in  carrying  the  oxygen  from 
the  lungs  to  the  tissues,  where  the  processes  of  nutrition  are  carried 
to  completion,  and  the  waste  substances  so  dangerous  to  life  are 
oxidized.  The  haemoglobin  (red  coloring  matter  of  the  blood), 
like  the  chlorophyll  (green  coloring  matter  in  plants),  is  dependent 
on  iron  for  its  existence.  Concerning  the  importance  of  a  proper 
supply  of  food  iron,  Professor  Sherman  says : 

32 


SCIENCE  of  FOOD  ancC  COOKERY 


"There  is  no  considerable  reserve  store  of  relatively  inactive 
iron  in  the  body  corresponding  to  the  store  of  calcium  and  phos- 
phorus in  the  bones.  Hence  if  the  intake  of  iron  fails  to  equal 
the  output,  there  must  soon  result  a  diminution  of  haemoglobin, 
which  if  continued,  must  mean  a  greater  or  less  degree  of  anaemia." 
—"Chemistry  of  Food  and  Nutrition,"  page  285. 

According  to  Graham  Lusk,3  ordinary  white  flour  contains  only 
1.5  milligrams  of  iron  in  100  grams  of  fresh  substance,  as  against 
5.2  milligrams  in  the  same  quantity  of  entire  wheat  flour;  white 
flour  contains  only  146  milligrams  of  potassium  and  86  of  phos- 
phorus, as  against  515  milligrams  of  potassium  and  469  of  phos- 
phorus in  the  same  quantity  of  entire  wheat  flour. 

When  iron  is  lacking  in  the  food,  and  consequently  in  the  blood, 
the  color  vanishes  from  the  cheeks.  Iron  deficiency  baffles  many, 
even  physicians,  who  often  fail  to  see  an  abundant  supply  of  it 
at  their  very  doors.  The  most  prolific  sources  of  food  iron  are 
the  well-known  greens, —  spinach,  beet  greens,  dandelion  greens, 
lettuce,  succulent  vegetables,  and  many  fruits,  especially  straw- 
berries and  prunes. 

FOOD  CALCIUM 

This  inorganic  mineral,  according  to  Sherman,  constitutes  about 
2%  of  the  entire  body  weight ;  and  of  this  total  amount,  about  99% 
is  in  the  bones.  The  remaining  per  cent,  though  small,  being  an 
essential  constituent  of  the  soft  tissues  and  the  body  fluids,  is  abso- 
lutely necessary  to  the  normal  action  of  the  heart  muscle,  and  to 
the  coagulation  of  the  blood.  Experiments  on  birds  showed  that 
when  the  birds  were  fed  for  a  length  of  time  on  a  calcium-poor 
food,  there  was  a  marked  wasting  of  calcium  salts  from  various 
bones ;  when  the  birds  were  killed  and  dissected,  some  of  the  bones 
were  found  to  have  been  perforated  in  order  to  supply  needed 
lime  for  the  body's  metabolism. 

This  may  serve  to  explain  the  cause  of  the  hollow  teeth  and 
bone  deformity  among  children  fed  largely  on  white  breads, 
sugars,  candies,  and  flesh  meats,  all  of  which  are  very  poor  in 
calcium.  May  we  not  conclude  that  when  they  are  fed  on  such 

3  "Science  of  Nutrition,"  third  edition,  page  360. 

33 


SCIENCE  of  FOOD  and  COOKERY 


a   diet,  the   body   will   retaliate,   as   it   were,   and   draw   upon   the 
bones  and  the  teeth  for  that  which  is  lacking  in  the   food? 

Almonds,  milk,  egg  yolk,  oranges,  prunes,  carrots,  parsnips, 
and  entire  ground  cereals  are  rich  in  calcium.  As  set  forth  by 
Sherman,  the  entire  wheat  products  contain  more  than  twice  the 
amount  of  calcium  found  in  white  flour. 

DEMINERALIZED  FOOD  AND  CONSTIPATION 

Constipation  is  declared  to  be  the  most  prevalent  ailment  of 
civilized  man.  It  should  be  regarded  as  but  a  condition  of  de- 
ranged nutrition ;  and  consequently  any  treatment,  to  be  efficient, 
must  be  directed  not  simply  toward  the  temporary  removal  of  the 
symptom,  but  at  the  cause.  A  fact  which  should  be  more  generally 
known,  is  that  nature  provides  a  powerful  yet  harmless  laxative, 
which  will  accomplish  for  the  individual  what  no  medicine  can  do. 
This  laxative  is  in  all  plain,  unrefined,  wholesome  foods  as  fur- 
nished by  nature. 

Natural  foods,  when  not  submitted  to  the  modern  refining  proc- 
esses, contain  a  bulky  element  —  the  rough,  indigestible  particles 
of  vegetable  matter  that  absorb  moisture  and  increase  the  volume 
of  the  bowel  content,  thereby  exciting  them  to  more  thorough 
action.  Besides  promoting  this  mechanical  propulsion,  unrefined 
foods  contain  certain  properties  that  lubricate  the  bowels  and 
stimulate  peristalsis.  These  are  the  acids,  the  fats,  and  the  min- 
eral salts. 

Examples  might  be  multiplied  that  indicate  the  evil  effects  fol- 
lowing the  continued  use  of  demineralized  foods,  which  have  been 
robbed  of  the  greater  part  of  their  essential  mineral  and  vitamine 
in  order  to  convert  them  into  products  that  will  "keep."  Diagnos- 
ticians agree  that  many  of  the  ills  that  afflict  mankind  are  preceded 
by  constipation.  They  also  agree  that  freedom  from  constipation 
averts  many  ills.  Peoples  who  subsist  on  foods  as  nature  supplies 
them  are  not  troubled  with  constipation.  Decaying  teeth,  appendi- 
citis, tonsillitis,  and  constipation  are  rife  among  all  civilized  peoples 
who  eat  largely  of  concentrated  foods,  and  who  remove  the  hulls 
from  their  cereals  in  preparing  them  for  eating. 

34 


SCIENCE  of  FOOD  amf  COOKERY 


WHITE  AND  ENTIRE  WHEAT  BREAD 


A  good  deal  has  been  said,  during  the  past  few  years,  as  to  the 
respective  merits  of  entire  wheat  and  white  flour  breads.  Entire 
wheat  flour  is  simply  the  whole  grain  ground  up ;  white,  or  so- 
called  refined  flour,  is  obtained  by  removing  the  germ  and  most 
of  the  outer  covering  of  the  grain.  The  ordinary  "Graham"  bread 
sold  by  most  bakers  is  merely  white  flour  mixed  with  bran,  and 
usually  a  small  amount  of  molasses  or  malt,  to  give  color  and 
flavor.  This  is  not  the  same  as  entire  wheat  bread,  because  white 
flour  and  bran  are  only  two  out  of  several  products  of  the  mill, 
middlings,  shorts,  etc.,  also  belonging  to  the  bread. 

The  analysis  of  entire  wheat  and  white  flour,  as  given  on  page 
32,  shows  the  removal  of  the  greater  part  of  combined  mineral 
from  wheat,  in  the  manufacture  of  modern  white  flour;  and  the 
same  is  true  of  the  commercially  ground  corn  meal.  This  is  sig- 
nificant indeed,  when  so  much  is  heard  about  "deficiency"  diseases, 
and  the  association  of  deficiency  of  mineral  and  vitamine  with 
nervous  collapse,  rickets,  etc.  The  natural  result  of  living  on  a 
more  or  less  exclusive  diet  of  white  bread,  white  rice,  refined 
sugars,  demineralized  breakfast  foods,  and  vegetables  that  have 
been  depleted  of  their  mineral  salts  by  improper  cooking,  is  a 
condition  of  saline  starvation;  and  it  often  manifests  itself  in 
nervous  irritability,  neuralgia,  sciatica,  and  other  complaints  of  a 
nervous  origin.  As  one  writer  (Broadbent)  has  said,  "A  whole 
page  could  easily  be  filled  with  a  list  of  protean  maladies  due  to 
this  condition." 

Thus  we  may  say  positively  that  what  is  craved  by  the  normal 
appetite,  and  fills  so  important  a  place  in  the  vital  economy,  is  not 
the  white  sugar  of  commerce,  but  the  saccharine  elements  in  fruits 
and  succulent  vegetables.  It  is  not  the  starch  of  refined  white 
flour,  or  polished  rice,  or  degerminated  corn  meal,  that  is  needed 
to  nourish  the  body  and  develop  strength,  but  it  is  the  amylaceous 
(starchy)  matter  and  oily  constituents  contained  in  foods  proper, 
which,  when  combined  in  the  food  entire,  give  honest,  all-round 
building  material. 

35 


SCIENCE  of  FOOD  and  COOKERY 


Nearly  one  hundred  years  ago,  Sylvester  Graham  led  out  in  a 
great  health  movement  in  America,  in  which  multitudes  who  had 
been  considered  incurable  were  restored  to  health  by  adopting  his 
dietetic  ideas.  He  advised  his  followers 'to  eat  entire  wheat  bread 
(it  became  known  as  Graham  bread,  after  his  name),  which  other 
people  despised,  just  as  the  nations  of  the  East  were  despising 
natural  brown  rice,  and  were  suffering  physical  disorders  in  con- 
sequence. Graham  taught  the  people  the  importance  of  the  whole 
grain,  including  its  outer  coverings,,  and  of  the  fresh  green  foods 
in  all  their  strength.  He  advocated  the  use  of  the  very  foods  that 
contain  vitamine,  and  we  are  now  in  possession  of  evidence  as  to 
the  scientific  reasons  for  the  results  he  obtained. 

Polished  rice,  white  bread,  refined  sugar,  and  demineralized 
foods  generally,  do  not  introduce  some  mysterious  germ  into  the 
body:  their  use  simply  deprives  the  blood  and  the  tissues  of  those 
particular  elements  which  are  essential  for  nutrition  and  growth 
in  both  children  and  adults,  and  which  are  contained  in  the  por- 
tions that  are  removed  in  the  refining  process.  It  is  thus  that  the 
body's  defenses  are  broken  down  and  its  immunity  destroyed. 
These  so-called  refined  cereal  foods,  flours,  flakes,  sugars,  etc., 
are  but  a  modern  invention.  Our  grandfathers  knew  little  about 
them,  and  suffered  less  from  the  present-day  deficiency  diseases 
that  tax  the  ingenuity  of  the  medical  profession  and  fill  un- 
timely graves. 

'Nature's  remedies  for  many  of  the  modern  ills  may  be  had  by 
all.  Unbolted  wheat  and  corn  breads,  natural  brown  rice,  with 
an  abundance  of  fruit  and  succulent  vegetables,  furnish  a  combi- 
nation of  body-building  elements  which  makes  for  red  blood  and 
all-round  general  health.  \  The  best  way  to  avoid  disease,  as  well 
as  to  prepare  for  any  "epidemic,"  is  to  build  up  the  body's  resist- 
ance by  the  use  of  wholesome,  unprocessed  foods,  containing  the 
organic  ingredients  necessary  for  the  maintenance  of  a  disease- 
resisting  vitality,  which  is  the  best  protective  against  the  diseases 
that  infest  our  world. 


IV. 
NATURAL  FOOD 

OF  MAN 


"Tell  me  what  you  eat  and  I  will  tell  you  what  you  are." 

SINCE  the  elements  that  enter  into  the  composition  of  the  body 
are  precisely  the  same  as  those  which  compose  plants,  it  follows 
that  a  proper  diet  for  man  must  be  such  plants  as  contain  these 
chemical  units  in  proper  proportion.  The  human  body  being  un- 
able to  assimilate  these  mineral  elements  in  their  inorganic  condi- 
tion, they  must  be  organised,  as  in  plant  life,  before  they  can  be 
of  use  to  the  body. 

Only  plants  have  power  to  absorb  these  mineral  salts  from 
soil,  water,  and  air,  and  organize  them  into  food  for  the  use  of 
man.  For  this  reason,  the  patent  medicines  that  purport  to  contain 
these  mineral  ingredients  are  of  little  value.  Some  of  these  min- 
erals are  actually  poisonous  when  taken  in  their  free  state.  But 
not  so  when  nature  finishes  her  work  of  combining  and  compound- 
ing them ;  they  are  then  no  longer  poisonous,  but  actually  beneficial 
to  both  plant  and  animal. 

The  vegetarian  diet  is  the  natural  diet  of  the  human  race ;  and 
one  of  its  great  advantages  is  that  it  is  composed  of  foods  that 
are  more  or  less  complete  in  the  essential  constituents,  containing 
in  varying  proportions  protein,  carbohydrate,  fat,  mineral  matter, 
and  the  indispensable  vitamine,  which  combine  to  make  the  food 
fully  adapted  to  the  needs  of  the  body.  Dr.  Alexander  Haig,  uric 
acid  specialist  of  London,  England,  says  concerning  the  adapta- 
bility of  the  vegetarian  diet  to  life  and  health: 

"That  it  is  easily  possible  to  sustain  life  on  the  products  of  the 
vegetable  kingdom  needs  no  demonstration  for  physiologists,  even 
if  a  majority  of  the  human  race  were  not  constantly  engaged  in 
demonstrating  it;  and  my  researches  show,  not  only  that  it  is 

37 


SCIENCE  of  FOOD  ancT  COOKERY 


possible,  but  that  it  is  infinitely  preferable  in  every  way,  and 
produces  superior  powers  of  both  mind  and  body." — "Uric  Acid 
in  the  Causation  of  Disease,"  page  864. 

TRUE  FOOD  SATISFIES  HUNGER 

A  wrong  impression  of  the  vegetarian  diet  is  often  received 
by  those  who  would  test  it  by  trying  an  occasional  meal  without 
meat.  No  diet  can  be  fairly  judged  in  this  casual  way.  In  the 
first  place,  those  who  are  accustomed  to  the  stimulation  of  meat 
will  most  certainly  feel  the  want  of  such  stimulation  on  leaving 
it  off  abruptly  for  a  meal  or  two.  In  the  second  place,  the  system 
that  has  become  accustomed  to  digest  principally  flesh  food,  finds 
some  difficulty  at  first  in  digesting  other  foods;  hence  it  requires 
a  little  time  to  adjust  itself  to  the  change. 

Another  wrong  impression  in  the  minds  of  some,  is  the  fear 
that  in  leaving  off  the  high  protein  meats,  they  would  have  to  eat 
far  too  much  vegetable  food  in  order  to  supply  sufficient  protein, 
and  thus  would  have  a  preponderance  of  starch.  One  good  woman 
understood  that  a  person  must  take  enormous  quantities  of  haricot 
beans  or  other  protein  food  to  compensate  for  leaving  off  flesh 
meat,  and  was  "quite  beat  to  take  four  platefuls" !  But  this  is 
altogether  a  wrong  idea;  for  all  the  legumes  (beans,  peas,  and 
lentils)  are  exceedingly  nutritious  and  heavy  in  protein,  and  their 
liberal  use  is  almost  sure  to  overload  the  system  with  nitrogenous 
material. 

There  are  still  others  who,  having  subsisted  on  flesh  foods, 
claim  that  vegetable  food  does  not  satisfy  the  appetite.  This  is 
largely  due  to  one  of  two  factors,  or  to  both.  In  the  first  place, 
the  qualities  in  cereal  foods  that  satisfy  the  appetite  are  their 
mineral  salts,  contained  in  the  germ  and  outer  coatings  of  the 
seeds.  These  having  been  almost  entirely  removed  from  our  mod- 
ern flours,  breads,  etc.,  also  from  vegetables  pared  too  thickly,  the 
eater  of  such  demineralized  food  is  left  with  an  unsatisfied  craving 
for  elements  that  the  body  actually  needs.  This  craving  leads  to 
overeating,  in  a  vain  effort  to  satisfy  the  demands  of  nature. 

A  second  factor  is  that  flesh  eaters  usually  eat  rapidly,  without 
thorough  mastication ;  and  as  starchy  foods  are  dependent  upon 

38 


SCIENCE  of  FOOD  &uf  COOKERY 


the  action  of  the  ptyalin  of  saliva  for  proper  digestion,  and  con- 
sequently require  more  thorough  chewing  than  flesh  foods,  they 
are  likely  to  ferment  in  the  stomach  if  eaten  hastily.  Entire  meal 
cereals  and  breads,  with  an  abundance  of  fresh  vegetables,  both 
cooked  and  raw,  together  with  moderate  amounts  of  nuts  and  dairy 
products,  legumes,  etc.,  satisfy  the  normal  appetite  without  any 
"stuffing,"  and  without  the  sensation  of  "fullness"  after  meals 
which  is  so  characteristic  of  many  who  partake  largely  of  refined 
cereal  foods  and  flesh  foods. 

In  referring  to  the  effect  of  improper  diet  on  health  and  lon- 
gevity, Seneca,  the  old  Roman  who  attained  eminence  as  a  rheto- 
rician under  the  early  empire,  is  quoted  as  saying,  "Man  does  not 
die;  he  kills  himself."  It  is  when  we  scorn  natural  food,  and 
follow  after  artificial  gratifications  and  indulgences,  that  the  body 
powers  are  weakened  and  sickness  results.  Natural,  wholesome, 
and  seasonable  foods,  when  prepared  and  served  in  an  appetizing 
manner,  will  be  relished  in  the  eating.  "A  good  appetite  needs  no 
brush" —  it  relishes  good  food  that  is  well  prepared  and  attractively 
served,  and  thus  a  minimum  of  work  will  be  thrown  on  the  system, 
the  health  will  be  promoted,  and  efficiency  will  be  increased. 


The  diet  originally  planned  for  man,  and  that  enabled  him  to 
attain  to  the  age  of  nearly  a  thousand  years,  is  outlined  by  the  pen 
of  inspiration  in  the  first  chapter  of  Genesis,  twenty-ninth  verse: 
"Behold,  I  have  given  you  every  herb  yielding  seed,  .  .  .  and 
every  tree,  in  which  is  the  fruit  of  a  tree  yielding  seed;  to  you  it 
shall  be  for  food."  (A.  R.  V.)  Thus  the  One  who  created  man, 
and  who  understands  his  every  need,  appointed  Adam  his  food, 
consisting  of  grains  and  nuts.  After  the  fall,  when  the  ground 
was  cursed  for  man's  sake,  the  herb  of  the  field  was  added  to  his 
diet.  (Genesis  3:17,  18.)  After  the  Flood,  when  all  vegetation 
had  been  destroyed  by  water,  God  permitted  man  to  eat  flesh. 
(Genesis  9:3,  4.) 

It  is  interesting  at  this  point  to  note  the  comparison  of  the 
length  of  life  of  men  who  lived  before  the  Flood,  and  who  sub- 

39 


SCIENCE  of  FOOD  ancC  COOKERY 


sisted  upon  fruits  and  grains,  with  that  of  the  generations  living 
immediately  after  the  Flood,  who  subsisted  upon  the  flesh  of  ani- 
mals, at  least  as  part  of  their  daily  food.  The  following  figures 
show  that  the  average  length  of  life  for  nine  generations  before 
the  Flood,  as  recorded  in  Genesis  5 : 3-32 ;  and  9 : 29,  was  912 
years.  The  average  for  ten  generations  after  the  Flood,  when 
flesh  meats  were  used  as  food,  was  but  317  years.  (Genesis 
ii :  10-32;  25:7,  8.) 


NINE    GENERATIONS    BEFORE 
THE  FLOOD 

Name  Age 


TEN  GENERATIONS  AFTER 
THE  FLOOD 


Name 


Age 


Adam    930       Shem 600 


Seth    912 

Enos    905 

Cainan     910 

Mahalaleel   895 

Jared   962 

Enoch   (translated) 

Methuselah    969 


Arphaxad  438 

Salah    • 433 

Eber     464 

Peleg   239 

Reu    239 

Serug 230 

Nahor    148 


Lamech   777      Terah    205 

Noah    950      Abraham    175 


Average,  912  years. 


8,210 


Average,  317  years. 


"And  Haran  died  before  his  father  Terah  in  the  land  of  his 
nativity."  Genesis  11:28.  One  would  infer,  from  this  scripture, 
that  until  about  the  tenth  generation  after  the  Flood,  it  was  so 
unusual  a  thing  for  a  child  to  die  before  its  father,  that  mention 
is  made  of  the  fact  in  Holy  Writ. 

Following  on,  we  briefly  trace  the  history  of  the  chosen  people 
in  their  march  down  into  Egypt,  where  they  came  under  heavy 
bondage  to  the  Egyptians  until  the  time  of  their  deliverance. 
When  the  prophetic  period  had  expired,  and  the  time  for  their 
release  had  come,  God  brought  them  out  with  a  strong  hand,  to 
make  them  the  depositaries  of  the  Holy  Oracles,  and  His  peculiar 
treasure  above  all  people.  It  was  designed  that  through  them,  all 
the  world  should  come  to  a  knowledge  of  the  true  God.  Their 
health  was  jealously  guarded,  and  a  fleshless  diet  was  given  them. 
(Exodus  16:35;  Joshua  5:12.)  But  they  despised  "the  corn  of 

40 


SCIENCE  of  FOOD  ancC  COOKERY 


heaven,"  and  cried  for  flesh;  so  He  permitted  them  to  eat  "clean" 
flesh.  (Numbers  11:4-6;  Deuteronomy  14:3-20.) 

It  is  recorded  in  "A  Prayer  of  Moses  the  Man  of  God,"  that 
the  years  of  man  were  "threescore  and  ten" — an  evidence  that 
the  race  was  not  benefited  in  the  least  by  a  diet  of  flesh.  (Psalm 
90: 10.) 

Later,  in  apostolic  days,  when  the  gospel  was  preached  to  the 
gentiles,  the  message  of  physical  holiness  was  again  proclaimed 
as  a  part  of  the  gospel  of  salvation,  in  the  words:  "Ye  are  the 
temple  of  God.  ...  If  any  man  defile  the  temple  of  God,  him 
shall  God  destroy;  for  the  temple  of  God  is  holy,  which  temple 
ye  are."  I  Corinthians  3:16,  17.  Then  follows  the  statement  of 
a  great  principle,  defining  the  motive  which  should  actuate  the 
recipients  of  grace  in  the  exercise  of  Christian  temperance  in  all 
things,  and  which  will  prove  a  safe  guide  to  follow  in  the  selec- 
tion of  the  kind  and  quantity  of  food  best  suited  to  the  keeping 
of  the  body  in  a  state  of  health:  "Whether  therefore  ye  eat,  or 
drink,  or  whatsoever  ye  do,  do  all  to  the  glory  of  God."  I  Co- 
rinthians 10:31. 

This  principle,  if  heeded,  will  control  in  all  matters  pertaining 
to  the  diet,  as  in  every  act  of  life,  preserving  us  from  intemperance 
in  all  its  varied  forms.  "Every  practice  which  destroys  the  physi- 
cal, mental,  and  spiritual  energies  is  sin.  The  laws  of  nature,  as 
truly  as  the  precepts  of  the  Decalogue,  are  divine ;  and  only  in 
obedience  to  them  can  health  be  recovered  and  preserved." 

The  desire  of  God  for  every  human  being  is  expressed  in  the 
words,  "Beloved,  I  wish  above  all  things  that  thou  mayest  prosper 
and  be  in  health,  even  as  thy  soul  prospereth."  3  John  2.  Here, 
as  ever,  inspiration  places  the  health  of  the  body  on  an  equality 
with  the  health  of  the  soul,  as  indeed  they  are  dependent  one  upon 
the  other. 

To  the  chosen  people,  the  laws  relating  to  both  spiritual  and 
physical  well-being  were  made  plain;  and  on  condition  of  obedi- 
ence, they  were  assured,  "The  Lord  will  take  away  from  thee  all 
sickness."  Deuteronomy  7:15.  "Ye  shall  serve  the  Lord  your 
God,  and  He  shall  bless  thy  bread,  and  thy  water ;  and  I  will  take 

41 


SCIENCE  of  FOOD  ancf  COOKERY 


sickness  away  from  the  midst  of  thee."  Exodus  23 :  25.  These 
promises  are  likewise  for  us  to-day ;  and  it  is  the  privilege  of  every 
child  of  God,  through  obedience,  to  know  the  meaning  of  His 
promise,  "I  am  the  Lord  that  healeth  thee."  Exodus  15:26. 

VEGETABLE  AND  FLESH  FOODS  CONTRASTED 

In  their  growth,  vegetables  secrete  no  poisons;  whereas  in  all 
animals,  the  very  processes  of  life  consist  in  the  breaking  down 
of  tissue,  and  the  formation  of  products  of  waste  and  oxidation. 
Thus  when  we  eat  flesh,  we  ingest,  along  with  muscle  and  nerve 
cells,  those  waste  and  poisonous  substances  known  as  urea,  uric 
acid,  creatinine,  etc.  These  poisons  taken  into  the  body  must  be 
eliminated,  together  with  the  normal  amount  of  uric  acid  formed 
within  the  human  body;  and  thus  extra  work  is  thrown  upon  the 
kidneys  and  the  eliminative  organs.  This  keeps  the  human  ma- 
chinery at  high  tension;  and  the  process  kept  up,  inevitably  results 
in  raising  the  blood  pressure,  often  producing  Bright's  disease. 

Because  of  the  presence  of  these  waste  and  poisonous  sub- 
stances, flesh  foods  stimulate  and  excite  the  nerves.  The  effort 
on  the  part  of  nature  to  rid  the  system  of  poisons  is  commonly 
mistaken  for  real  energy;  but  in  reality,  the  action  upon  the  body 
is  the  same  as  when  tea,  coffee,  and  alcohol  are  taken.  For  this 
reason,  a  patient  with  gout  or  inflammatory  rheumatism  is  ordered 
by  the  physician  to  discontinue  at  once  the  eating  of  any  kind  of 
meat.  The  system,  being  already  laden  with  poisons,  cannot  tol- 
erate the  burden  of  additional  quantities  of  uric  acid  ingested 
with  meat. 

All  the  nourishment  that  is  found  in  the  world  to-day  was  made 
by  the  plants.  This  is  evident  when  we  consider  that  the  greater 
quantity  of  vegetable  food  ingested  by  the  animal  is  burned  as 
fuel,  leaving  within  the  flesh  of  animal  or  fowl,  only  a  remnant 
of  the  energy  and  food  elements  originally  obtained  from  plants. 
This  remnant  amounts  to  about  25%,  with  75%  waste;  whereas 
in  our  cereal  grains,  we  receive  75%  of  nourishing  properties, 
with  only  25%  waste.  This  so-called  waste  in  whole  meal  cereals 
is  not  waste  at  all  as  compared  with  that  found  in  meat;  for  the 

42 


SCIENCE  of  FOOD  and  COOKERY 


12%  of  water  in  wheat  is  of  the  purest,  and  the  rough  part,  when 
ground  with  the  wheat  entire,  furnishes  a  necessary  bulk,  and  is 
rich  in  mineral  and  vitamine. 

As  a  further  illustration,  we  compare  the  following  analyses  of 
fresh  perch  and  sweet  apple.1  It  will  be  seen  that  the  fish  under 
consideration  contains  about  90.9%  of  water  and  refuse,  with  9.1% 
of  nourishing  properties,  as  against  88.3%  of  water  and  refuse  in 


FRESH  PERCH 


SWEET  APPLE 


ripe  apple,  with  11.7%  of  nutriment.  This  comparison  shows, 
moreover,  that  we  receive  a  greater  total  of  food  units  in  a  pound 
of  fruit  than  in  the  pound  of  fish. 


Water  and 

Refuse      Protein  Fat 

Fresh  Perch   90.9          7.3  1.5 

Sweet   Apple    88.3            .3  .3 


Carbohy-  Mineral  Total 

drate      Matters  Calories 

.4  2OO 

10.8             .3  220 


Some  may  dispute  the  above  reasoning,  on  account  of  the  re- 
puted value  of  fish  protein.  However,  it  is  well  known  that  for 
persons  using  a  variety  of  vegetable  and  cereal  foods,  together 
with  a  moderate  proportion  of  dairy  products,  this  high  percentage 
of  protein  in  fish  and  meats  not  only  is  useless,  but  actually  over- 
burdens the  system  with  a  dead  weight  of  surplus  material.  On 
the  other  hand  (from  the  standpoint  of  purity),  the  advantage  is 
altogether  on  the  side  of  the  fruit,  as  in  fruit  we  receive  of  the 
purest  distilled  water,  charged  with  most  cleansing  acids,  while 
the  water  found  in  the  animal's  body 'is  filled  with  refuse  material, 


1  Bulletin  No.  28,  United  States  Department  of  Agriculture. 


43 


SCIENCE  of  FOOD  ancf  COOKERY 


which  must  be  expelled  from  the  system  at  a  great  expense  to  the 
excretory  organs. 

A  further  study  of  the  analysis  of  food,  shows  that  in  nutritive 
value,  each  pound  of  corn  is  equal  to  about  two  and  one  half 
pounds  of  beef.  Consequently,  it  would  seem  the  very  height  of 
wisdom  to  get  the  nutriment  direct,  by  eating  the  corn  or  other 
cereal  in  good  bread  or  other  delicacy,  rather  than  feed  it  to  the 
animal  and  then  eat  it  in  the  form  of  steer  or  hog. 

Though  we  allow  that  animal  products  all  contain  a  share  of 
the  nutritive  constituents  necessary  for  our  existence,  because  the 
animal  has  taken  sustenance  from  the  vegetable  kingdom,  never- 
theless, when  we  eat  flesh,  we  are  but  eating  grains  and  vegetables 
at  second  hand.  The  life  that  was  in  the  vegetable  passes  into 
the  eater;  and  though  we  may  receive  it  in  part  by  eating  the  flesh 
of  the  animal,  how  much  better  to  get  it  direct  by  eating  the  food 
originally  provided  for  our  use! 

The  gift  of  taste  came  from  God,  just  as  much  as  sight  or 
hearing;  and  we  should  derive  enjoyment  from  the  healthy  exer- 
cise and  proper  use  of  these  special  senses.  Through  habitual 
indulgence  in  stimulants,  condiments,  and  highly  seasoned  foods, 
the  taste  becomes  perverted,  and  as  a  result,  can  detect  but  few 
flavors  in  food,  principally  salt,  sweet,  bitter,  and  sour.  By  par- 
taking of  simple,  natural  foods,  carefully  prepared,  and  served  in 
an  appetizing  manner,  we  may  so  develop  the  sense  of  taste  as 
to  find  genuine  satisfaction  in  the  flavors  from  the  food  we  are 
eating,  as  a  lover  of  music  does  in  hearing  a  star  musical  per- 
formance, or  as  an  artist  does  in  seeing  some  masterpiece  in  an 
art  gallery. 

The  process  by  which  meat  is  made  tender  (ripe)  is  nothing 
but  partial  decomposition.  Insidious,  poisons  are  thus  developed, 
and  are  added  to  those  present  during  life.  This  is  not  true  of 
foods  from  the  vegetable  kingdom.  These  contain  within  them- 
selves the  very  essence  of  life,  manifest  in  the  tiny  organ  of 
reproduction,  and  if  hidden  in  the  earth,  will  soon  give  proof  of 
life  within,  thus  assuring  us  of  the  purity  and  freedom  from  putre- 
faction and  poisons  of  the  food  that  is  to  build  bone  and  sinew. 

44 


SCIENCE  of  FOOD  ancC  COOKERY 


VEGETARIAN  DIET  AND  ENDURANCE 

The  history  of  nations,  as  well  as  the  records  of  athletic  con- 
tests, testifies  that  the  vegetarian  diet  is  capable  of.  developing  the 
highest  degree  of  strength  and  endurance.  The  seemingly  in- 
vincible. Spartans  were  an  illustration  of  this  fact.  The  Romans, 
moreover,  were  vegetarians  in  the  days  of  their  prime;  and  their 
degeneracy  began  when  they  gave  themselves  up  to  the  indulgence 

of  unrestrained  appetite,  includ- 
ing the  use  of  flesh  and  strong 
drink.  The  fallacy  of  maintain- 
ing that  the  vegetarian  diet  will 
lessen  energy  is  made  plain 
when  we  consider  the  endurance 
of  vegetarians  generally.  In 
India,  China,  and  Japan  there 
are  possibly  eight  hundred  mil- 
lion people,  strong,  active, 
healthy,  and  long-lived,  the 
larger*  proportion  of  whom  sel- 
dom if  ever  eat  animal  flesh. 

The  Chinese  coolie,  though 
not  a.  giant  in  stature,  will  draw 
a  load  of  human  freight  at  the 
speed  of  a  horse's  trot,  for  a 
distance  of  from  thirty  to  forty 
miles  at  a  time ;  and  his  diet  con- 
sists of  rice,  dates,  vegetables, 

and  rarely  a  small  portion  of  fish.  The  Hindu  messengers,  who 
carry  dispatches  long  distances,  day  after  day,  live  principally  on 
rice.  The  Irish  peasant,  who  ranks  among  the  most  active  and  ag- 
gressive of  men,  subsists  chiefly  on  potatoes,  buttermilk,  and  simple 
cooked  vegetables.  The  native  Andean  Indian  is  able  to  do  a  day's 
work  which  for  its  magnitude  is  said  to  be  beyond  comparison  with 
that  of  our  ordinary  day  laborer,  often  carrying  on  his  shoulder 
burdens  of  two  hundred  pounds  weight,  day  after  day ;  and  his  food 
is  largely  bananas  and  whole  meal  cereal.  The  fare  of  the  Russian 


A  Test  of  Endurance 


45 


SCIENCE  of  FOOD  ancC  COOKERY 


peasant  is  for  the  greater  part  black  bread,  milk,  and  vegetables ; 
yet  he  often  works  from  sixteen  to  eighteen  hours  a  day,  and  his 
strength  is  not  inferior  to  that  of  his  foreign  neighbor. 

With  reference  to  the  effect  of  the  vegetarian  diet  on  the 
strength  and  endurance  of  animals,  we  may  say  that  the  elephant, 
the  strongest  animal  known ;  the  horse,  one  of  the  fleetest ;  and  the 
camel,  the  most  enduring, —  all  proverbial  for  their  hardiness  and 
vitality, —  subsist  entirely  upon  natural  foods.  The  vegetarian  ox 
will  plod  on  day  after  day  without  exhaustion ;  but  how  would 
it  be  with  the  flesh-eating  lion  or  tiger?  Though  these  are  the 
strongest  and  most  ferocious  of  the  flesh  eaters,  and  would  be  very 
quick  for  a  fierce  fight  lasting  but  a  short  time,  they  would  soon 
faint  if  attached  to  the  plow.  Anatomy,  physiology,  and  instinct, 
all  witness  to  the  fact  that  man  is  by  nature  a  fruit-eating  creature. 
These  expressions  from  well-known  naturalists  undoubtedly  voice 
the  sentiment  of  most  persons  who  have  made  a  careful  study  of 
the  subject : 

"The  natural  food  of  man,  judging  from  his  structure,  con- 
sists of  fruit,  roots,  and  (vegetables. " — Cuvier. 

"It  is  vulgar  error  to  regard  meat  in  any  form  as  necessary 
to  life." — Sir  Henry  Thompson. 

"No  physiologist  would  dispute  with  those  who  maintain  that 
man  ought  to  live  on  vegetarian  diet." — Dr.  Spencer  Thompson. 

In  his  article,  "To  Raise  a  Family  in  Whose  Arteries  the  Blood 
Leaps,"  Mr.  Heppe  says: 

"An  excessive  meat  diet,  while  producing,  in  life's  first  half, 
extraordinary  energy  and  restless  activity,  leaves  the  body  a 
used-up  empty  shell  after  forty-five.  It  acts  like  a  furnace  with 
a  forced  draft." 

"Simple  fare  and  correctly  prepared  foods  .  .  .  will  keep  the 
human  body  the  replica  of  the  divine  form.  It  will  not  develop 
excessive  fat  or  obnoxious  pugnacity,  but  rather  will  it  leave  the 
mind  free  for  the  contemplation  of  life's  highest  ideals." — "Ameri- 
can Cookery,"  January,  1920. 

46 


SCIENCE  of  FOOD  ancC  COOKERY 


Prize  fighters,  while  in  training  for  mastery  in  strength,  dis- 
card flesh  food  as  material  not  best  suited  to  the  accomplishment 
of  their  aim,  that  of  developing  the  greatest  possible  endurance. 

In  the  athletic  contests  that  have  taken  place  within  the  last 
few  decades,  such  as  walking,  swimming,  bicycle  riding,  arm  hold- 
ing, knee  bending,  leg  raising,  etc.,  and  which  have  represented 
the  vegetarian  on  the  one  hand,  and  the  flesh  eater  on  the  other, 
the  vegetarians  have  usually  proved  easy  victors.  Perhaps  the 
most  reliable  endurance  tests  so  far  recorded,  showing  the  effects 
of  diet  upon  endurance,  were  made  by  Irving  Fisher,  professor  of 
political  economy,  of  Yale  University,  on  a  large  number  of  men, 
to  test  the  endurance  of  flesh  eaters  and  flesh  abstainers.  These 
experiments  showed  that  the  vegetarians  surpassed  the  flesh  eaters 
on  an  average  of  from  50%  to  200%.  In  summing  up  the  results 
of  these  and  other  experiments,  Professor  Fisher  says: 

"These  investigations,  with  those  of  Combe  of  Laussanne, 
Metchnikoff  and  Tissier  of  Paris,  as  well  as  Herter  and  others 
in  the  United  States,  seem  gradually  to  be  demonstrating  that  the 
fancied  strength  from  meat  is,  like  the  fancied  strength  from 
alcohol,  an  illusion." — "Scientific  Nutrition  Simplified,"  page  149. 

Animal  food  as  a  strengthening  article  of  diet  is  fast  falling 
into  the  same  category  with  alcohol.  The  idea  sometimes  pre- 
sented, that  in  order  to  be  strong,  a  person  must  partake  of  the 
flesh  of  a  strong  ox  (without  considering  the  source  from  which  the 
ox  obtains  strength),  is  akin  to  the  belief  of  the  head-hunter,  who 
imagines  that  by  sacrificing  a  strong  man's  life  and  feasting  upon 
his  heart,  he  may  imbibe  the  strong  man's  bravery  and  strength. 

There  were  many  ancient  men  of  renown  who  are  known  to 
have  been  vegetarians.  We  may  mention  first  of  all,  Daniel  and 
his  three  companions  in  Babylon.  He  requested  for  himself  a 
vegetarian  diet  in  preference  to  the  flesh  and  wine  served  from 
the  king's  table.  His  consequent  good  health  and  physical  vigor 
made  possible  a  great  intellect;  and  at  the  end  of  three  years,  he 
had  ten  times  as  much  wisdom  as  the  great  men  of  the  king's 
realm.  (Daniel  1:8-21.)  Then  we  may  mention  the  well-known 

47 


"The  fancied  strength  from  meat  is,  like  the  fancied  strength  from 
alcohol,  an  illusion;" 

names  of  such  men  as  Plutarch,  Tolstoy,  Pythagoras,  Linnaeus, 
Seneca,  Buddha,  Plato,  the  Stoics;  and  a  host  of  others  if  time 
and  space  would  permit. 

FLESH  EATING  A  CAUSE  OF  DISEASE 

There  remains  but  to  call  attention  to  the  fact  that  cattle  in 
this  and  other  lands  suffer  to  a  great  extent  of  malignant  diseases, 
such  as  cancer,  tuberculosis,  anthrax,  foot-and-mouth  disease, 
Bright's  disease,  etc.,  and  that  a  large  proportion  of  the  flesh 
obtained  daily  through  the  regular  channels  and  consumed  as  food, 
is  that  of  animals  killed  when  suffering  of  one  or  more  of  these 
maladies.  The  prevalence  and  increase  of  ulcer  of  the  stomach, 
cancer,  Bright's  disease,  and  tuberculosis,  undoubtedly  bear  a  close 
relation  to  the  modern  excessive  use  of  flesh  as  food. 

It  is  customary  to  sell  the  flesh  of  tuberculous  animals  for 
food,  even  when  portions  of  the  animal  are  condemned.  Quite 
recently,  as  brought  to  the  writer's  notice,  a  herd  of  dairy  cows 
in  a  near-by  canyon,  when  subjected  to  the  tuberculin  test,  gave 
80%  reactors;  whereupon  the  whole  herd  were  sold  as  "feeders," 
and  sent  to  a  pasture  land  to  await  their  turn  in  supplying  beef- 
steak to  the  unsuspecting  public.  One  housewife,  having  purchased 

48 


SCIENCE  of  FOOD  ancC  COOKERY 


beef  at  the  counter,  upon  returning  home  found  the  meat  so  con- 
spicuously full  of  lumps  and  spots  that  she  sent  it  to  the  inspector. 
After  careful  examination  of  the  beef  in  question,  he  gave  the 
following  verdict:  "There  is  a  certain  amount  of  tuberculosis  in 
the  meat,  but  not  more  than  the  law  allows." 

If  the  organs  of  an  animal  prove,  on  examination,  to  be  tuber- 
culous, how  can  the  blood  that  circulates  through  these  organs  be 
pure?  And  if  the  blood  is  impure,  what  hope  is  there  that  the 
flesh  is  untainted  with  disease?  And  if  the  flesh  is  tainted  with 
disease,  how  can  it  be  fit  for  human  food? 

Cancer,  especially  cancer  of  the  stomach,  is  a  disease  that 
baffles  the  skill  of  the  medical  profession.  The  most  frequent 
cause  of  cancer  of  the  stomach  is  believed  to  be  an  irritated  mucous 
membrane,  or  ulcer.  It  is  an  undisputable  fact,  though  one  not 
generally  recognized,  that  ulcer  of  the  stomach  is  rife  among  all 
classes  of  people  who  partake  largely  of  flesh  food.  Upon  good 
authority,  it  is  said  that  ulcer  of  the  stomach  is  not  frequently 
met  among  peoples  who  subsist  upon  rice  and  vegetables, —  for  in- 
stance, the  Chinese,  the  Japanese,  and  the  Indians, — or  among 
Asiatics  generally ;  but  as  has  been  well  expressed,  "The  zone  of 
the  ulcer  is  the  meat  eater's  zone!' 

President  William  J.  Mayo,  in  his  address  before  the  American 
Surgical  Association,  April  9,  1914*  on  the  subject  of  "The  Pro- 
phylaxis of  Cancer,"  said  that  cancer  of  the  stomach  formed  nearly 
one  third  of  cancer  cases  *of  the  human  body,  and  that  the  ex- 
traordinary frequency  of  cancer  of  the  stomach  was  confined  to 
civilized  man.  He  stated  further,  that  within  the  last  one  hundred 
years,  four  times  as  much  meat  had  been  consumed  as  before 
that  time,  and  inferred  that  the  increase  in  consunTption  of  meat 
undoubtedly  had  something  to  do  with  the  prevalence  of  cancer. 

Julius  Rosenberg,  M.  D.,  writing  for  the  Medical  Record  of 
November  27,  1915,  said  concerning  the  increase  of  tuberculosis 
among  cattle,  and  its  menace  to  health: 

"Cattle  tuberculosis  is  rapidly  increasing.  There  is  scarcely  a 
dairy  herd  without  a  number  of  infected  animals.  It  is  an  ever 

2  Annals  of  Surgery,  volume  59,  No.  6. 

49 


SCIENCE  of  FOOD  ancf  COOKERY 


growing  menace.  A  conservative  estimate  places  the  number  of 
cows  dying  yearly  from  tuberculosis  at  one  million,  were  they 
permitted  to  die  a  natural  death ;  but  they  are  killed  before  draw- 
ing the  last  gasp,  and  served  as  prime  beef." 

ETHICS  OF  FLESH  EATING 

The  use  of  flesh  as  food  cannot  fail  to  have  its  effect  upon  the 
work  of  evangelizing  and  uplifting  mankind.  The  success  of  re- 
ligious work  depends  largely  upon  the  spiritual  tone  of  the  people. 
While  all  that  is  carnal  in  human  beings  is  fostered  and  fed  by 
the  consumption  of  the  flesh  and  blood  of  animals,  the  work  of 
the  gospel  will  be  hindered  to  that  extent.  Those  who  are  laboring 
to  lead  men  to  a  higher  state  of  spiritual  experience  should  be 
doubly  careful  in  regard  to  their  own  habits  in  the  matter  of  flesh 
eating;  and  professed  Christians  generally  should  consider  its 
effect  upon  their  lives  and  influence. 

Spiritual  weakness  and  depression  often  have  a  purely  physical 
cause.  It  is  of  little  use  to  tell  a  man  about  salvation  from  bad 
temper  unless  you  tell  him  some  method  of  deliverance  from  the 
clogged  and  sluggish  liver  that  is  the  cause  of  the  bad  temper. 
There  is  little  hope  of  reforming  a  drunkard  by  spiritual  means 
only,  while  he  is  feeding  his  craving  for  liquor  by  eating  flesh 
and  other  stimulants;  but  if  he  abandons  this  custom,  and  adopts 
a  diet  of  natural  and  wholesome  foods,  there  is  abundance  of  hope 
that  his  deliverance  will  eventually  be  accomplished. 

History,  observation,  and  experience  all  go  to  prove  that  the 
strengthening  of  that  which  is  carnal  within  us,  does  not  promote 
our  moral  and  spiritual  well-being.  That  animal  food  inflames  the 
passions,  and  "arouses  all  that  is  pugnacious  and  cruel,  both  in  men 
and  in  animals,  when  they  are  fed  upon  it,  is  well  understood. 
The  founders  of  various  religious  orders,  and  saints,  prophets,  and 
reformers  in  all  ages,  have  recognized  this  fact,  and  have  en- 
dorsed it. 

Wherever  flesh  eating  is  most  prevalent,  drunkenness  exists  to 
a  proportionate  degree.  The  use  of  meat  inflames  the  mucous  coat 
of  the  stomach,  and  thus  produces  irritation  of  the  nervous  system, 

50 


SCIENCE  of  FOOD  ancf  COOKERY 


which  results  in  a  craving  for  stimulation,  and  is  known  to  be  a 
predisposing  cause  of  drunkenness.  Physicians  and  prominent 
temperance  workers  have  realized  this,  as  they  find  that  nearly 
all  vegetarians  are  abstainers  from  choice,  and  that  scarcely  a 
vegetarian  drunkard  can  be  found.  Throughout  the  Holy  Scrip- 
tures, the  eating  of  flesh  and  the  drinking  of  wine  are  often  asso- 
ciated together.3 

As  a  result  of  the  stimulating  qualities  of  meats,  persons  who 
partake  of  animal  foods,  often  feel  a  craving  for  food  soon  after 
a  meal.  Such  a  craving,  being  generally  interpreted  as  hunger,  may 
be  regarded  as  one  of  the  principal  causes  of  overeating,  which  is 
one  of  the  most ,  prevalent  as  well  as  the  most  harmful  of  dietetic 
indiscretions.  Meat  eaters,  therefore,  are  found  to  partake  of  more 
meals  a  day  than  do  vegetarians.  Among  the  millions  of  Asiatics, 
a  quite  general  rule  is  said  to  be  two  meals  a  day,  and  often  only 
one ;  whereas  in  countries  where  meat  eating  is  prevalent,  "three 
square  meals"  a  day  may  be  considered  the  minimum,  while  four 
or  five  a  day  are  common. 

CRUELTY  OF  FLESH  EATING 

There  is  another  aspect  of  the  subject  which  deserves  the 
earnest  and  thoughtful  consideration  .of  Christians,  from  the 
standpoint  of  humanitarian  principle.  'It  must  be  admitted  that 
the  custom  of  eating  flesh  involves  the  infliction  of  an  incalculable 
amount  of  suffering  upon  millions  of  God's  helpless  creatures. 
Such  wholesale  procedure  in  the  taking  of  animal  life  is  wholly 
unjustifiable,  except  on  the  ground  of  absolute  necessity.  As  this 
necessity  does  not  exist,  the  practice  of  these  cruelties  appears  to 
be  a  violation  of  Christian  principle,  that  of  showing  mercy  to 
the  defenseless.  Any  person  who  would  visit  a  real  slaughter- 
house, and  watch  the  tragedies  enacted  daily,  upon  cattle,  sheep, 
and  hogs,  could  but  be  moved  with  horror  at  the  cold-blooded, 
businesslike  cruelty. 

By  those  who  prize  the  development  of  a  Christlike  character, 
who  aspire  to  reach  the  best  and  noblest  that  is  possible  to  man,  it 

3  Isaiah  22  : 12,  13  ;  Proverbs  23  : 20. 

51 


SCIENCE  of  FOOD  and  COOKERY 


~^\y~v 


should  be  borne  in  mind  that  the  path  of  self-denial,  trodden  for 
conscience'  sake,  is  the  most  direct  'route  to  the  accomplishment 
of  that  purpose ;  that  the  laws  of  our  physical  being  demand  our 
reverence  as  truly  as  the  law  given  on  Mount  Sinai ;  and  that 
perfect  love  is  incompatible  with  the  perpetration  of  unneces- 
sary cruelty. 

Vegetarianism  is  not  a  fad.  •  It  is  a  great  system  of  diet,  based 
on  scientific  principles,  and  when  adopted,  insures  a  clearness  of 
mind  and  a  restfulness  of  spirit  which  make  for  renewed  strength 
and  a  fitness  for  life's  duties.  It  is  full  of  promise  for  bettering 
the  spiritual,  physical,  and  economic  conditions  of  both  men 
and  nations. 


V.    BALANCING  THE  FOOD 

"Of  right  choice  of  food  are  his  meals,  I  ween." 

LATENT  energy  is  just  as  surely  found  in  foods  as  in  wood 
and  coal.  Like  them,  foods  are  only  waiting-  to  be  oxidized  that 
they  may  be  converted  into  heat  and  energy.  The  fuel  value  of 
foods  is  expressed  in  heat  units.  This  is  determined  by  their 
oxidation  outside  the  body  in  the  apparatus  known  as  the  bomb- 
calorimeter. 

The  calorie  is  the  unit  measure  of  heat  used  to  denote  the 
energy-giving  power  of  food,  and  is  equivalent  to  the  amount  of 
heat  necessary  to  raise  the  temperature  of  one  kilogram  of  water 
one  degree  centigrade,  or  about  one  pint  of  water  four  degrees 
Fahrenheit.  The  following  general  estimate  has  been  made  for 
the  energy  furnished  to  the  body  by  one  gram  of  each  of  the 
different  classes  of  nutrients: 

I  gram1  protein  yields  4  calories  of  fuel  value. 

i  gram  carbohydrate  yields  4  calories  of  fuel  value. 

I  gram  of  fat  yields  9  calories  of  fuel  value. 

—  Bulletin  No.  1W,  United  States  Department  of  Agriculture. 

By  the  figures  at  the  right  of  the  chart  is  represented  the  total 
number  of  calories,  or  food  units,  contained  in  one  pound  of  the 
various  foods  under  consideration,  the  building  material  (protein) 
being  represented  by  the  diagonal  lines,  the  fats  by  the  dotted 
space,  and  the  carbohydrates  by  the  crosshatching. 


1  28.3  grams  equal  1  ounce. 


53 


SCIENCE  of  FOOD  and  COOKERY 


From  this  chart,  it  will  be  seen  that  the  most  abundant  element 
of  grains,  legumes,  fruits,  and  vegetables  is  carbohydrate,  while 
fats  predominate  in  the  nuts,  protein  also  being  large;  and  that 
protein  is  the  chief  element  in  animal  flesh,  fish,  and  eggs,  there 
being  no  carbohydrate  at  all  in  these.  The  carbohydrate  of  milk 
consists  of  milk  sugar,  no  starch  being  present. 

Careful  experiments  have  demonstrated  that  the  body  is  best 
sustained  in  health,  strength,  and  endurance  by  a  diet  containing 
a  proportion  of  about  one  ounce  of  protein  to  nine  ounces  of  carbo- 
hydrate and  fat.  In  an  approximate  day's  ration  of  3,000  calories, 
10%,  or  about  300  calories,  should  be  protein.  The  remainder, 
or  90%,  may  be  divided,  according  to  individual  need  or  personal 
preference,  between  carbohydrates  and  fats,  provided  some  of  each 
is  used.  About  25%  -of  fat  and  65%  of  carbohydrate  is  consid- 
ered a  good  proportion.  As  to  the  protein  requirement  in  a  day's 
ration,  a  well  recognized  authority  on  the  subject  has  the  follow- 
ing to  say: 

"Foods  should  be  so  selected  as  to  give  the  ration  the  right 
amount  of  protein,  or  repair  foods,  on  the  one  hand,  and  of  fats 
and  carbohydrates,  or  fuel  foods,  on  the  other.  A  certain  amount 
of  protein  is  absolutely  essential.  .  .  .  The  right  proportion  of 
protein  has  been  the  subject  of  much  controversy.  According  to 
what  are  regarded  as  the  best  investigations,  it  is  generally  about 
10%  of  the  total  number  of  heat  units  consumed.  This  does  not, 
of  course,  mean  10%  of  the  total  weight,  nor  10%  of  the  total 
bulk,  but  10%  of  the  total  nutriment ;  that  is,  ten  calories  of 
protein  out  of  every  one  hundred  calories  of  food. 

"Most  persons  in  America  eat  much  more  protein  than  this. 
But  that  ten  calories  out  of  every  one  hundred  is  not  too  small 
an  allowance  is  evidenced  by  the  analysis  of  human  milk.  The 
growing  infant  needs  the  maximum  proportion  of  protein.  .  .  . 
Consequently  an  analysis  of  human  mothers'  milk  affords  a  clue 
to  the  maximum  protein  suitable  for  human  beings.  Of  this  milk, 
seven  calories  out  of  every  one  hundred  calories  are  protein.  If 
all  protein  were  as  thoroughly  utilized  as  milk  protein  or  meat 
protein,  seven  calories  out  of  one  hundred  would  be  ample;  but 

54 


FOOD  VALUES 

_         .    [Nitrogenous  PROTEIN  Tissue-forming  Substances 

0rganiClNon-nitroeenousI CARBOHYDRATES  1,,    ,       ,  _ 

FATS  jHeat  and  Energy 


Min.  Matter 


Wate 


Inorganic  Salts  —  Mineral  Matters,  Water 

Protein  Fat«  Carbohydrate 


55 


SCIENCE  of  FOOD  and  COOKERY 


all  vegetable  proteins  are  not  so  completely  available.  Making 
proper  allowance  for  this  fact,  we  reach  the  conclusion  that  ten 
calories  out  of  every  one  hundred  are  sufficient." — "How  to  Live," 
by  Professor  Irving  Fisher  and  Lyman  Fisk,  pages  36,  38. 

The  fact  that  protein  is  absolutely  essential  for  the  growth  and 
repair  of  the  body  —  there  being  no  other  food  principle  that  can 
take  its  place  in  furnishing  muscle-building  material  —  has  a  tend- 
ency to  lead  people  to  believe  that  they  might  be  benefited  by  the 
consumption  of  large  quantities  of  protein  foods,  when  the  fact 
is  that  the  body  can  use  but  a  limited  amount  for  the  development 
and  repair  of  tissue. 

Proteins  cannot  be  stored  up  in  the  body  for  future  use,  as  can 
the  carbohydrates  and  the  fats;  therefore  any  excess  of  protein 
must  be  eliminated,  at  great  expense  to  the  vitality  of  the  system. 
Flesh  meat  is  very  high  in  protein,  and  contains  no  carbohydrate. 
Notwithstanding  this*,  many  persons  have  been  accustomed  to  look 
upon  flesh  meat  as  the  backbone  of  the  meal,  thus  increasing  the 
danger  from  excess  of  nitrogenous  material.  In  the  vegetable 
kingdom,  the  food  elements  are  so  combined  that  the  protein  aver- 
age is  low.  In  other  words,  when  we  combine  the  nutritious  grains 
with  the  bulky  vegetables,  or  the  juicy  fruits  with  the  concentrated 
pecan  or  walnut,  the  diet  is  already  balanced. 

Although  protein,  when  oxidized  in  the  body,  is  capable  of 
yielding  a  certain  amount  of  heat,  it  is  inferior  for  this  purpose 
to  carbohydrates  and  fats,  because,  on  being  burned  in  the  body, 
it  also  yields  certain  deleterious  products,  which  throw  upon  the 
liver  and  the  kidneys  an  unnecessary  amount  of  labor,  thus  weak- 
ening them  and  rendering  them  more  susceptible  to  the  attacks 
of  disease.  Many  of  the  ailments  so  prevalent  to-day,  such  as 
rheumatism,  gout,  gastrointestinal  disturbances,  indigestion,  and 
liver  troubles,  have  been  found  to  be  closely  associated  with  the 
habitual  overeating  of  protein  foods. 

We  would  not,  however,  recommend  the  measuring  and  weigh- 
ing of  the  foods  eaten,  in  order  to  be  sure  of  exact  proportions. 
If  natural,  unprocessed  foods,  containing  all  their  mineral  salts 
and  essential  vitamines,  are  eaten  intelligently,  with  regularity  in 
meals,  the  calories  will  take  care  of  themselves. 

56 


VI. 
ROOD  ECONOMICS 


"Economy  is  not  saving  but 
wisely  spending." — Ruskin. 


THE  problem  of  securing  proper  nutriment  for  the  family 
board,  and  securing  it  at  a  minimum  cost,  is  one  of  constantly 
growing  importance,  not  only  because  of  the  rise  in  prices  of  all 
classes  of  foodstuffs,  but  because  more  and  more  we  are  coming 
to  realize  that  a  healthy  body  is  man's  greatest  asset.  How,  then, 
to  satisfy  the  physical  needs,  and  furnish  a  ration  that  shall  be 
palatable,  digestible,  liberal  in  quantity,  and  still  come  within  the 
purchasing  power  of  the  family,  is  a  most  important  problem 
of  economy. 

Aside  from  the  inherent  value  of  the  more  watery  foods,  such 
as  fruits,  vegetables,  etc.,  due  to  their  richness  in  mineral  salts, 
vitamines,  and  essential  oils,  it  must  be  considered  that  the  eco- 
nomic value  of  a  food  depends  largely  upon  its  capacity  for 
producing  energy ;  hence  the  need  of  a  practical  knowledge  of 
food  values.  When  one  realizes  that  the  market  price  of  a  food 
is  no  indication  of  its  food  value,  the  importance  of  such  knowl- 
edge is  more  keenly  appreciated.  The  most  expensive  food  is  not 
necessarily  the  most  nutritious.  True  economy  contemplates  not 
only  the  cheapness  of  the  food  purchased,  but  also  its  adaptation. 

It  aims  at  supplying  a  diet  that  furnishes  all  the  elements  of 
nutrition  at  a  minimum  cost,  with  due  recognition  of  the  aesthetic 
qualities.  The  ideal  is  found  in  many  of  the  simple  foods  at  hand 
every  day,  as  for  instance  the  grains  and  the  grain  products,  in- 
cluding whole  meal  bread,  corn  meal,  natural  rice,  macaroni,  etc.; 
also  in  legumes,  as  dried  peas,  beans,  lentils,  etc. ;  in  the  immature 
green  vegetables,  as  corn,  peas,  string  beans,  and  the  like.  Add 
to  these  the  various  dairy  products, —  milk,  cream,  eggs,  etc., — 

57 


SCIENCE  of  FOOD  ancC  COOKERY 


and  there  is  a  large  variety  from  which  to  choose  a  diet  of  non- 
irritating  and  easily  digested  foods,  which  take  the  lead  as  a  source 
of  nourishment,  both  from  the  economic  and  also  from  the  health 
point  of  view. 

By  comparison  of  the  chemical  analyses  of  various  foods  bought 
for  a  particular  sum,  this  truth  becomes  self-evident.  We  find  that 
50  cents  spent  for  round  steak  (lean),  at  30  cents  a  pound,  gives 
food  to  the.  value  of  1,116  food  units;  50  cents  invested  in  salmon 
trout,  at  40  cents  a  pound,  buys  481  units;  spent  for  oysters,,  at 
60  cents  a  quart,  it  yields  only  383  units.  The  same  amount  for 
potatoes,  at  5  cents  a  pound,  obtains  3,100  units;  spent  for  corn 
meal,  at  8  cents  a  pound,  it  obtains  10,346  units ;  the  same  for 
wheat  flour,  at  9  cents  a  pound,  buys  9,213  units;  and  in  the  form 
of  well  baked  bread,  ready  for  use,  5,700  units.  In  the  face  of 
these  figures,  may  we  not  well  stop,  and  consider  what  we  shall 
buy  for  the  family  board? 

Protein,  being  the  most  costly  of  the  food  elements,  is  the  one 
often  lacking  in  inexpensive  meals,  although  generally  used  to 
excess  by  those  who  can  afford  it.  Skim  milk,  with  its  products, 
is  one  of  the  cheapest  sources  of  protein  at  the  present  time. 
Practically  all  of  the  protein,  sugar,  and  mineral  contained  in 
milk,  is  found  in  that  part  which  remains  after  the  cream  has 
been  removed.  When  made  into  cottage  cheese,  each  gallon  of 
such  milk  should  furnish  about  one  and  a  half  pounds  of  cottage 
cheese.  In  each  pound  of  cottage  cheese  there  is  about  one  fifth 
pound  of  protein,  nearly  all  of  which  is  digestible.  According  to 
the  Bulletin  of  the  Los  Angeles  Department  of  Health,  June,  1917, 
cottage  cheese  is  much  cheaper  than  most  meats  in  furnishing 
protein;  for  we  are  told  that  as  a  source  of  protein,  one  pound 
of  cottage  cheese  equals : 

1.27  pounds  of  sirloin  steak  1.09  pounds  of  round  steak 

1.31  pounds  leg  of  lamb  1.52  pounds  of  fowl 

1.37  pounds  breast  of  veal  1.58  pounds  loin  of  pork 

For  supplying  excessive  amounts  of  protein,  the  soy  bean 
takes  the  lead  among  vegetable  foods,  containing  about  twice  the 
per  cent  found  in  round  steak.  Peas,  all  beans,  and  lentils  like- 

58 


COMPARATIVE  FOOD  VALUES 

Calories  of  Protein  and  Total  Calories  Obtainable  for  50  Cents 
in  Some  General  Articles  of  Diet 

50 c  will  buy  Calories  Total 
Articles  (As  Purchased)                                 Price        Pounds     Protein      Calories 

Corn  Meal  (granular)    8c  a  ft.       6^4  !,O39  10,346 

Oatmeal     '. . . .    IDC  a  ft.       5  M55  9,300 

Flour  (entire  wheat)    90  a  lb.       5^2  1,372  9,213 

Beans   (dried  brown)    '...    IDC  a  ft.       5  1,980  8,375 

Bread   (whole  wheat)     150  a  loaf     5  876  5,700 

Macaroni     150  a  lb.       31/3  807  5,S5o 

Peas   (dried)    : 150  a  ft.       3^  1,483  5,517 

Rice     150  a  lb.       3^  482  5,433 

Crackers    (Graham)    20c  a  ft.       2]/2  452  4,888 

•Potatoes     5c  a  ft.      10  325  3,100 

Raisins    25c  a  ft.       2  83  2,890 

Butter     75c  a  ft.         2/3  12  2,403 

Prunes    (dried)     25c  a  ft.       2  65  2,380 

Milk    isc  a  qt.       6$/&  395  2,153 

Almonds    40c  a  ft.        i%  260  2,075 

Apples IDC  a  ft.       5  27  1,100 

Beef   (round,  lean)    30c  a  ft.        1^3  560  1,116 

Eggs   6oc  a  doz.     i  +  224  66 1 

Salmon  Trout   4oc  a  ft.        i%  206  481 

Oysters    (solids)     6oc  a  qt.        \%  181  383 


59 


Counting  the  Sheep 

wise  are  very  high  in  protein ;  also  most  of  the  nuts.  These  heavy 
foods  should  be  used  with  caution,  especially  during  the  spring 
and  summer  months,  when  well  baked  cereal  breads  and  green 
garden  products  constitute  the  ideal  diet. 

That  the  use  of  meat  is  poor  economy  is  shown  by  the  fact 
that  the  practice  of  raising  and  feeding  animals  for  human  food 
is  extravagant,  both  in  the  amount  of  land  needed  for  pasturage, 
and  in  the  labor  required  for  herding,  stabling,  care,  transporta- 
tion, etc.  As  a  comparison  between  the  productive  power  of  land 
under  pasturage  and  under  the  plow,  the  following  statistics  and 
comment  from  an  eminent  authority  are  given:1 

100  acres  devoted  to  sheep  raising  would  support  42  men :  proportion,  i 
IOO  acres  devoted  to  dairy  farming  would  support  53  men:  proportion,  1^4 
loo   acres    devoted   to    wheat   would    support   250   men :    proportion,   6 
100  acres  devoted  to  potatoes  would  support  683  men :  proportion,  16 

Mr.  Powell  states  further:  "If  only  20,000,000  of  the  35,000,000 
acres  now  devoted  to  grazing  in  the  British  Isles  were  brought 
under  wheat,  then  at  a  moderate  estimate  the  wheat  so  produced 
would  support  40,000,000  people.  The  British  Isles  could  there- 
fore produce  sufficient  food  to  support  the  whole  population,  if 
the  latter  were  vegetarians  instead  of  flesh  eaters." 

1  "Food  and  Health,"  by  A.  E.  Powell,  lieutenant  Royal  Engineers,  quoting  Dr.  Francis 
Newman,  professor  of  University  College,  London,  England. 

60 


VII. 

COOKERY  AND  FOOD 
PREPARATION 


'Food  well  cooked  is 
partially  digested." 


COOKING  is  the  application  of  heat  to  foods,  to  render  them 
more  digestible  and  better  fitted  to  nourish  the  system.  There  are 
comparatively  few  foods  that  are  at  their  best  when  taken  in  their 
raw  state.  They  neither  taste  so  good  nor  are  so  easily  digested 
as  when  subjected  to  some  kind  of  cooking. 

The  nutritive  value  of  many  foods  depends  upon  how  they  are 
cooked.  Many  articles  that,  owing  to  their  chemical  condition  or 
other  cause,  are  unfit  for  nourishment  when  raw,  are  very  nutri- 
tious when  cooked.  The  direct  application  of  heat  changes  the 
taste,  odor,  and  digestibility  of  nearly  all  foods,  and  changes  the 
food  elements  (with  the  exception  of  fats)  in  much  the  same  way 
as  do  the  digestive  juices.  Many  inexpensive  articles  and  "left 
overs,"  if  carefully  prepared  and  attractively  served,  are  just  as 
appetizing  as  the  more  expensive  foods,  and  are  usually  quite 
as  nutritious. 

OBJECTS  SOUGHT  IN  COOKING 

There  are  three  chief  objects  sought  in  cooking.  The  first  is 
to  change  the  mechanical  condition  of  food  so  as  to  make  it  more 
digestible.  The  second  is  to  develop  its  flavors,  thus  conserving 
its  nourishment  and  making  it  more  palatable  and  inviting.  The 
third  is  to  kill,  by  heat,  any  disease  germs,  parasites,  or  other  dan- 
gerous organisms  it  may  contain. 

Boiled  starch  is  soluble,  and  is  acted  upon  by  the  saliva  in 
mastication,  which  changes  it  to  dextrin.  This  process  is  for- 
warded by  the  organs  of  digestion  to  maltose,  dextrose,  blood,  etc. 
Raw  starch  is  insoluble,  and  is  not  acted  upon  by  the  saliva,  and 
only  in  small  quantities  by  the  intestinal  fluids.  So  in  order  for 

61 

5 


SCIENCE  of  FOOD  ancf  COOKERY 


man  to  appropriate  it,  the  woody  envelope  that  incloses  the  starch) 
granule  must  be  broken,  by  being  subjected  to  dry  or  moist  heat, 
as  illustrated  in  the  following  cuts. 

CHANGES  OF  STARCH  CELLS  IN  COOKING 


Cells  of  raw  potato,  showing  the  un-  Cells  of  thoroughly  boiled  potato,  with 

ruptured    starch    grains    and    cellulose  cellulose  framework  broken  down,  and 

framework   intact.  the  starch  grains  a  mass. 

—  Adapted  from  Farmers'  Bulletin  No.  295,  United  States 
Department  of  Agriculture. 

When  put  into  boiling  water,  the  cellulose  surrounding  the 
starch  grains  breaks,  setting  free  the  granulose,  which  takes  up 
the  water,  forming  a  thick,  transparent  mass.  Water  has  little 
effect  on  starch  granules  until  this  cellulose  covering  has  been 
thus  broken.  The  softening  and  rupture  of  the  cellulose  frame- 
work of  vegetable  cells,  allowing  the  starch  grains  to  become 
jelly-like,  is  one  of  the  chief  aims  sought  in  the  cooking  of 
vegetable  foods. 

Ripe  fruits,  on  the  other  hand,  have  been  virtually  cooked  on 
the  tree,  and  are  best  when  eaten  thus,  without  being  subjected 
to  artificial  heat.  The  carbohydrate  of  fruit  in  its  unripe  state 
is  in  the  form  of  raw  starch.  As  the  fruit  ripens,  this  starch  is 
changed  to  sugar,  and  is  practically  ready  to  be  absorbed  by  the 
digestive  organs.  The  same  is  true  of  tomato.  Thus  no  cooking 
is  required  for  ripe  fruits,  except  to  preserve  them  for  future  use, 

62 


by  canning,  etc.  It  is  with  starch  that  cooking  has  most  to  do,  as 
starch  in  its  raw  state  cannot  be  utilized  by  the  body,  and  it  is 
the  most  abundant  of  all  food  elements. 

In  the  second  object,  development  of  food  flavors,  the  preser- 
vation of  the  mineral  salts  and  vitamines  is  of  paramount  impor- 
tance. The  manner  in  which  fresh  vegetables  are  often  cooked 
deprives  them  of  a  large  part  of  these  essential  constituents,  and 
thus  robs  them  of  their  characteristic  flavors.  This  has  special  ref- 
erence to  the  boiling  of  vegetables  in  water,  throwing  the  water 
away,  and  then  serving  up  the  more  or  less  insipid  residue. 

When  tea  was  first  introduced  into  England,  a  certain  peddler 
(so  the  story  is  told)  called  at  a  farmer's  house  and  sold  half  a 
pound  of  tea  to  the  wife.  About  a  month  later  he  called  to  ask 
her  how  she  liked  it.  She  told  him  they  did  not  like  it  at  all. 
Then  he  asked  her  how  she  had  prepared  it.  She  said  she  had 
boiled  it  like  cabbage  and  had  thrown  the  water  away,  but  that 
they  "could  not  eat  the  stuff!"  All  very  good,  perhaps,  in  the 
case  of  tea;  but  unfortunately,  many  people  treat  vegetables  in 
the  same  way.  The  important  inorganic  salts  and  mineral  sub- 
stances so  abundant  in  fresh  vegetables  are  more  or  less  drawn 
out  into  the  water  in  which  the  vegetables  are  cooked.  When  this 
is  thrown  away,  a  most  valuable  part  of  the  food  is  wasted.  The 
same  treatment  is  often  given  to  cereals  and  legumes ;  after  being 
boiled  in  a  large  quantity  of  water,  they  are  drained,  and  the 
water  is  allowed  to  run  down  the  drain  pipe  of  the  sink. 

For  this  same  reason,  the  potato  is  far  more  nutritious  if  baked 
or  boiled  in  the  skins.  The  carrot,  when  scraped,  sliced  thin,  and 
allowed  to  simmer  until  the  liquid  is  mostly  evaporated,  will  have 
a  delicate  yellowish  color  and  pleasant  flavor,  with  its  salts  and 
minerals  conserved. 

Most  of  the  succulent  vegetables  are  best  when  steamed,  or 
cooked  in  only  sufficient  water  to  make  them  tender;  and  the 
remaining  liquid  should  be  regarded  as  the  most  essential  part  of 
the  food.  When  vegetables  are  thus  cooked  conservatively  —  that 
is,  in  such  a  way  as  to  retain  their  juices  —  they  possess  a  far 
richer  flavor  than  when  deprived  of  their  juices  by  swimming  in 

63 


o 


a  large  quantity  of  water.  To  this  rule,  there  are  a  few  exceptions. 
Old  cabbage,  for  instance,  is  likely  to  have  a  strong  flavor  and  a 
dark  color  if  cooked  by  this  method;  but  if  the  leaves  are  pulled 
apart  and  then  dropped  into  deep  boiling  water,  they  will  retain 
their  delicate  green  color  and  will  have  a  mild  flavor  in  contrast 
to  the  dark  color  and  strong  flavor  that  result  when  it  is  cooked 
in  compact  form  or  in  large  pieces.  When  cabbage  is  very  tender 
and  crisp,  if  shredded  fine,  it  may  be  cooked  in  a  covered  vessel, 
with  the  addition 'of  a  little  vegetable  butter,  and  no  water,  the 
vessel  being  covered,  and  the  cabbage  stirred  often.  The  moisture 
in  the  vegetable  is  sufficient. 

During  the  cooking  of  green  vegetables,  such  as  new  peas, 
string  beans,  etc.,  the  cover  should  be  drawn  a  little  to  one  side 
of  the  stewpan  or  kettle,  so  as  to  allow  the  escape  of  the  steam, 
which  is  laden  with  volatile  bodies  that  will,  if  retained,  impart 
to  the  vegetable  a  strong  flavor  and  a  dark  color. 

Mustard  greens,  beet  and  turnip  tops,  spinach,  etc.,  after  being 
washed  in  several  waters  to  remove  grit,  should  be  put  to  cook 
in  deep  boiling  water  with  the  cover  off.  The  reason  why  greens, 
especially  those  well  grown,  require  more  water  in  the  cooking 
than  ordinary  succulent  vegetables,  is  that  in  growing  for  some 
time  exposed  to  the  sun,  they  develop  a  bitter  flavor,  and  this  is 
largely  extracted  by  this  manner  of  cooking.  When  spinach  is 
very  tender,  it  may  be  cooked  with  no  additional  water  beyond 
that  remaining  on  the  leaves  after  washing.  During  the  cooking, 
it  should  be  turned  over  occasionally  with  a  fork  or  a  spoon,  the 
saucepan  being  covered,  to  inclose  the  steam.  It  will  require  but 
a  few  minutes'  cooking.  Serve  without  chopping. 

Fresh  vegetables  should  be  thoroughly  cpoked,  but  the  cooking 
should  stop  wrhen  the  vegetable  is  yet  firm.  Overcooking  toughens 
the  texture  of  vegetable  foods,  destroys  the  coloring  matters,  and 
injures  the  mineral  bodies  that  contribute  to  their  flavor  and  nutri- 
ment. Vegetables  should  be  allowed  to  boil  slowly  during  the 
cooking  process,  as  rapid  boiling  tends  to  chip  off  the  surface  of 
the  food,  making  it  less  palatable,  and  causing  a  loss  in  nutriment. 
Rapid  boiling  hardens  some  foods ;  for  instance,  green  corn,  which 

65 


SCIENCE  of  FOOD  ancf  COOKERY 


should  be  put  into  boiling  water,  brought  to  the  boiling  point,  and 
then  drawn  to  the  side  of  the  stove  for  twenty  minutes. 

A  most  valuable  form  of  vegetable  food  is  raw  green  stuff, 
containing  the  organic  salts  unchanged  by  heating.  This  includes 
such  foods  as  lettuce,  water  cress,  celery,  cabbage,  radishes,  cu- 
cumbers, and  ground,  chopped,  or  diced  raw  vegetable  salads.  In 
these,  the  cellulose  is  best  when  eaten  crisp;  and  their  mineral 
salts,  largely  lost  in  cooking,  are  preserved. 

The  third  object  of  cooking  is  the  destruction  of  disease  germs 
or  other  dangerous  organisms  that  may  be  present.  Vegetables 
and  some  fruits  may  become  contaminated  with  the  eggs  of  para- 
sites from  fertilizers  applied  to  them.  Hence  raw  fruits  and 
vegetables  should  always  be  thoroughly  washed  before  they  are 
served,  if  there  is  any  doubt  as  to  their  cleanliness. 

The  bacteria  of  typhoid  fever  sometimes  find  their  way  into 
drinking  water,  and  those  of  typhoid  and  diphtheria  into  milk, 
bringing  disease  and  death  to  many.  Thus  food  and  drink  may 
become  dangerous  purveyors  of  disease.  When  food  and  drink 
are  sufficiently  heated  in  cooking,  all  organisms  are  killed. 


66 


VIII. 
PRINCIPLES  OF  SUCCESSFUL  COOKERY 

"Civilized  man  cannot  live  without  cooks." 

THE  two  fundamental  principles  of  successful  cookery  are:  first, 
simplicity;  second,  appetising  serving.  The  meaning  of  simplicity 
in  this  connection  is,  to  conserve  and  develop  the  natural  flavors  of 
the  particular  food  under  hand,  and  not  to  confuse  it  with  so  many 
foreign  substances  as  to  make  the  whole  a  nameless  mixture. 

The  Creator  has  placed  in  each  food  certain  delicate  flavors  and 
attractive  colors,  which  may  be  preserved  in  the  food  by  proper 
cooking.  A  great  lack  of  judgment  is  often  observed  in  the  way 
different  foods  are  mixed  together  without  regard  to  the  effect 
of  the  flavor  of  one  food  upon  the  other;  likewise  in  the  addition 
of  large  quantities  of  strong  flavored  substances,  such  as  bay  leaf, 
sage,  thyme,  and  onion,  to  foods  of  delicate  flavor,  whereby  the 
identity  of  the  food  is  largely  lost. 

A  sprinkle  of  onion  flavor  with  the  potato,  in  making  potato 
soup,  adds  greatly  to  its  palatability ;  but  a  little  too  much  onion 
will  so  cover  up  the  delicate  flavor  of  the  potato  as  to  make  the 
soup  a  disappointment.  Cream  and  tomato  combined  make  a  very 
palatable  and  nourishing  soup,  and  the  combination  is  agreeable. 
By  the  addition  of  fried  bones,  onion,  and  spices,  however,  the 
tomato  flavor  is  so  predominated  by  the  stronger  flavors  as  to  make 

67 


SCIENCE  of  FOOD  and  COOKERY 

a 

the  soup  a  sort  of  nondescript,  and  consequently  not  in  harmony 
with  that  simplicity  in  cookery  which  specializes  en  the  develop- 
ment and  conservation  of  those  delicate  flavors  in  food  which  are 
really  satisfying  to  the  natural  taste. 

The  close  affinity  that  exists  between  coloring  matter  in  vege- 
table foods  and  their  flavors,  precludes  any  thought  of  retaining 
the  one  without  the  presence  of  the  other.  In  order  that  the  green 
color  in  fresh  vegetables  may  be  preserved,  they  should  be  put  to 
cook  in  boiling  water;  for  this  seals  up  the  cells,  as  it  were,  and 
prevents  the  escape  of  much  of  the  valuable  salts  and  coloring 
matter.  And  the  water  should  be  kept  boiling  continuously  until 
the  food  is  done.  Cold  water,  when  added  to  fresh  vegetables  in 
cooking,  extracts  both  color  and  flavor  from  the  food,  leaving  it 
more  or  less  insipid  to  the  taste.  Exception  is  made  in  the  making 
of  soups  and  vegetable  stews,  where  the  object  is  to  extract  the 
flavors  into  the  broth  or  the  gravy. 

The  second  factor  in  successful  cookery  is  appetising  serving. 
Palatability  is  one  of  the  first  essentials  in  nutrition.  No  matter 
how  wholesome  the  food  may  be,  one  must  relish  it  in  order  to 
be  fully  benefited  thereby.  The  meals  should  be  made  to  please 
not  only  the  sense  of  taste,  but  all  the  senses  if  possible.  While 
it  is  unwise  to  use  harmful  and  highly  seasoned  foods,  we  must 
recognize  the  need  of  providing  foods  that  please  the  sense  of 
taste,  sight,  and  smell,  as  these  all  have  a  very  direct  bearing  upon 
the  digestion  of  food. 

It  is  a  well  established  fact  that  all  the  juices  which  aid  the 
digestive  processes  are  called  forth  at  sight  of  food  that  is  appe- 
tizingly  and  attractively  served.  The  simple  garnitures  which  all 
may  employ, —  a  sprig  of  green,  a  friendly  flower,  contrast  in 
color  and  design, —  and  care  to  provide  clean  linen  and  appropriate 
dishes  for  serving,  will  greatly  enhance  the  pleasure  of  the  children 
and  the  grown-ups  at  the  family  board. 

God  has  provided  for  our  eyes  fruits  and  flowers  in  the  most 
attractive  designs  and  colors.  The  wonderful  hues  and  tints  of 
the  fruits  that  are  "good  for  food"  tempt  us  to  enjoy  their  delight- 
ful flavors.  If,  however,  foods  are  served  with  spots  of  bruise  in 

68 


evidence,  or  revealing  rough,  untrimmed  surfaces,  or  in  cracked 
dishes,  or  otherwise  out  of  harmony,  wherein  lies  the  inducement 
to  partake  of  and  appropriate  these  foods  to  the  needs  of  the  body? 

"God  saw  everything  that  He  had  made,  and,  behold,  it  was 
very  good."  Genesis  1:31.  His  injunction  to  us,  "Eat  ye  that 
which  is  good,"  calls  our  attention  to  the  reason 'as  well.  We  are 
made  of  that  which  we  eat.  Our  food  becomes  our  lifeblood.  It 
should  therefore  be  pure  and  palatable.  It  should  be  served  at- 
tractively, that  it  may  best  offer  to  the  human  body  the  nutrition 
its  elements  contain. 

Hence  there  is  the  utmost  need  that  sufficient  time  be  given  to 
the  preparation  and  careful  service  of  the  daily  food,  since  this 
is  to  become  the  life  of  these  human  temples  God  has  given. 

PRACTICAL  HINTS 

Careful  planning,  so  as  to  avoid  wastage,  is  one  of  the  first 
steps  in  the  attainment  of  successful  household  management.  It 
has  been  estimated  that  from  15%  to  20%  of  all  foods  going  into 
American  kitchens  is  wasted.  A  few  suggestions  as  to  how  the 
housewife  may  avoid  a  needless  waste  of  food  material  in  its  care 
and  preparation  may  be  of  interest. 

In  the  first  place,  there  should  be  care  in  the  outlay,  with  free- 
dom from  extravagance.  Plan  the  meals  from  a  select  variety  of 
only  a  few  kinds  of  food,  avoiding  a  large  array  of  hearty  and 
more  expensive  foods,  which  are  not  needed,  and  a  great  deal  of 
which  would  be  left  over  at  the  end  of  the  meal.  Preference 
should  be  given  to  the  simpler  and  more  inexpensive  yet  whole- 
some foods  that  are  at  hand  every  day. 

All  foods  left  over  should  be  reheated  before  there  is  the  first 
sign  of  spoiling.  Many  foods  gain  richness  in  reheating.  No  food 
should  be  left  adhering  to  the  kettles  in  which  they  were  cooked. 
All  fragments  should  be  carefully  saved  and  utilized. 

Unbolted  corn  meal  for  bread  and  porridge  requires  less  fat 
and  sweetening  than  the  commercially  prepared  meal,  and  is  far 
more  tasty  and  nutritious.  Cracked  wheat  and  natural  brown  rice 
are  excellent  breakfast  cereals,  and  should  supplant  the  white,  de- 

69 


Enough,  but  none  to  waste. 


vitamined  foods  commonly  used,  which  are  not  adapted  to  the 
making  of  heflthy  blood  and  tissue. 

Vegetables  should  not  be  pared  too  thickly.  Neither  should 
the  water  from  cooked  vegetables  be  thrown  away;  it  contains 
valuable  .salts,  and  should  be  saved,  as  it  may  be  used  for  various 
purposes.  Rice  cooked  in  spinach  water  or  other  vegetable  broth, 
and  seasoned  with  a  little  butter  and  salt,  is  excellent. 

An  admirable  plan  is  to  keep  a  soup  pot  into  which  clean  potato 
parings,  carrot,  turnip,  and  beet  tops,  cabbage,  lettuce,  and  other 
odds  and  ends  of  vegetables  which  are  usually  thrown  away,  may 
be  put  and  allowed  to  simmer  on  a  slow  fire  for  a  number  of 
hours.  Most  of  the  salts  will  in  this  way  be  extracted  and  may 
be  served  up  as  soup,  or  as  the  foundation  of  various  soups  and 

70 


SCIENCE  of  FOOD  and  COOKERY 


gravies.  Such  soups,  and  sauces  will  be  found  palatable,  and 
are  certainly  of  great  dietetic  value  on  account  of  their  richness 
in  salts. 

Beets,  if  cooked  the  day  before  they  are  used,  will  have  far 
better  color  than  when  cooked  fresh  and  served  immediately.  The 
water  from  beet  greens,  if  cooked  down  until  almost  thick,  is 
excellent  for  coloring  vegetable  soups  and  gravies.  Red  onion 
skins,  while  they  have  scarcely  any  flavor,  are  rich  in  coloring 
matter,  and  give  a  nice  brown  color  to  soups  or  gravies,  and 
should  be  kept  in  a  glass  jar  for  use  as  needed. 

Lettuce  and  celery  may  be  kept  by  first  wrapping  them  in  dry 
paper,  then  wringing  another  paper  or  cloth  out  of  water  and 
wrapping  it  around  the  outside,  and  keeping  in  a  dark  place. 

Bread  crusts  should  not  be  left  to  accumulate  for  too  long  a 
time,  but  should  be  used  for  making  an  entree,  or  simple  pudding 
with  raisins ;  or  they  may  be  put  into  the  warming  oven  and 
thoroughly  dried,  ground  through  a  food  mill,  and  kept  for  va- 
rious uses. 

Thought  should  be  given  to  the  purchase  and  care  of  perishable 
foods.  Overripe  fruit,  if  purchased  at  all,  should  be  used  imme- 
diately. Raw  fruit  kept  in  store  should  be  examined  often  for  the 
purpose  of  discarding  any  that  may  have  begun  to  decay.  Lemons 
should  be  wrapped,  or  laid  on  a  shelf,  space  being  left  between, 
that  they  may  not  so  readily  mold. 

The  successful  housewife  appreciates  the  value  of  quality,  and 
consequently  does  not  depend  on  the  telephone  when  laying  in 
supplies,  but  insists  on  observing  the  old  rule  of  "Caveat  emptor" 
(Let  the  buyer  beware),  thus  being  better  able  to  keep  {he  service 
at  the  table  up  to  par,  and  the  expenses  down. 

Lastly,  "preach  the  gospel  of  the  clean  plate."  Persons  differ 
in  their  tastes  and  capacity  for  food;  therefore  too  large  a  portion 
should  not  be  served  at  the  first  serving,  otherwise,  good  food 
which  might  have  been  saved  finds  its  way  into  the  garbage  can. 
Moderate  portions,  with  a  second  serving  if  desired,  are  always 
in  good  taste. 


IX.    FOOD  COMBINATIONS 

"The  stomach  crammed  from  every  dish 
Of  roast  and  fowl,  and  flesh  and^  fish, 
Where  wind  and  phlegm  and  acid  jar, 
And  all  the  man  is  one  intestine  war, 
Longs  oft  the  schoolboy's^  simple  fare, 
The  restful  sleep,  and  spirits  light  as  air." 


WHEN  we  learn  that  health  and  strength  come  to  us  from  the 
food  digested,  rather  than  from  the  amount  eaten,  more  attention 
will  be  given  to  the  quantity  and  quality  taken,  and  the  harmonious 
agreement  of  foods  one  with  the  other.  The  body  must  receive 
its  due  share  of  growth  and  repair  foods,  the  proteins ;  there  must 
be  the  proper  proportion  of  carbohydrates  and  fat,  producers  of 
heat  and  energy;  blended  with  these,  there  must  be  such  mineral 
matters  as  are  necessary  for  the  building  and  repair  of  the  bones 
and  the  teeth,  and  a  proper  bulk  to  stimulate  active  elimination. 

Not  only  does  the  body  need  all  these  elements,  but  for  perfect 
health,  they  must  be  taken  into  the  stomach  in  right  chemical  com- 
binations. One  may  as  well  expect  a  wolf  and  a  lamb  to  lie  down 
together  in  peace,  as  to  put  warring  food  elements  into  the  stomach 
and  look  for  rest  and  the  blessings  of  peace.  Many  a  person  who 
thinks  that  a  certain  food  does  not  agree  with  him,  may  find  that 
the  trouble  is  not  with  the  food,  but  in  the  fact  that  the  foods 
eaten-  have  disagreed  with  one  another.  Many  foods  which  in 
themselves  are  good,  may  become  actually  poisonous  if  mixed 
indiscriminately  with  a  number  of  other  foods,  and  produce 
fermentation,  gas,  and  other  ills,  leading  to  more  or  less  serious 
consequences. 

W.  O.  Atwater,  Ph.  D.,  nutrition  expert  of  the  experiment 
station,  Department  of  Agriculture,  Washington,  D.  C.,  writes  to 
the  point  as  follows:  . 

"How  much  harm  is  done  by  the  injurious  compounds  some- 
times formed  from  ordinary  wholesome  foods  is  seldom  realized. 
Physiological  chemistry  is  revealing  the  fact  that  these  compounds 
may  affect  even  the  brain  and  nerves,  and  that  some  forms  of 
insanity  are  caused  by  products  formed  by  the  abnormal  transfor- 
mations of  food  and  body  material." —  Farmers'  Bulletin,  ATo.  142. 

Many  a  fond  mother  praying  for  the  health  and  happiness  of 
her  children,  may^take  the  issue  out  of  God's  hand,  so  to  speak, 

72 


SCIENCE  of  FOOD  ancC  COOKERY 


by  unthinkingly  permitting  the  indulgence  of  capricious  appetite, 
which  sows  the  seeds  of  ill  health,  with  the  misery  and  life  failure 
that  must  inevitably  follow.  Many  a  woman,  perhaps  devoted  to 
the  cause  of  temperance,  is  unwittingly  a  party  to  the  manufacture 
of  alcohol  in  one  of  its  most  mischievous  forms,  at  her  own  table. 

The  truth  of  it  is,  though  often  forgotten  or  not  understood, 
that  to  put  a  random  blending  of  fruits,  vegetables,  starches,  and 
sweets  into  the  warm  confines  of  the  stomach,  causes  them  to 
ferment  and  develop  alcohol  there,  no  less  than  in  the  brewer's 
vat.  The  effect  upon  the  body  is  similar  to  that  upon  the  brain 
when  distilled  liquor  is  taken;  the  drunken  cells  are  unable  to 
perform  their  proper  functions,  and  auto-intoxication  is  produced, 
often  Beading  to  various  forms  of  disease. 

As  a  usual  thing,  the  simpler  the  meal,  the  better  it  is  for  the 
health.  A  few  dishes,  each  perfect  of  its  kind,  and  all  in  harmony, 
are  far  better  than  the  serving  of  many  courses,  with  the  menace 
of  a  superfluous  quantity.  Dr.  Alexander  Haig  says  on  this  point, 
"7  may  say  also,  that  simple  food  of  not  more  than  two  or  three 
kinds  at  one  meal  is  another  secret  of  health." — "Diet  and  Food" 
page  89. 

GOOD  COMBINATIONS  OF  FOODS 

Cereals  combine  well  with  all  other  foods. 
Nuts  combine  well  with  all  other  foods. 
Eggs  combine  well  with  all  other  foods. 
Fruits  combine  well  with  cereals  and  nuts. 
Vegetables  combine  well  with  cereals  and  nuts. 
Milk  combines  well  with  cereals. 

POOR  COMBINATIONS  OF  FOOD 

Acids  and  starches  mixed  before  mastication. 

Fruits  and  vegetables,  especially  the  coarser  kinds  of  vegetables. 

Sugar  and  milk  together  in  excess. 

Foods  cooked  (soaked)  in  fats. 

ACIDS  AND  STARCHES 

While  fruits  and  cereals  combine  well  when  taken  at  the  same 
meal,  a  careful  study  of  the  physiology  of  digestion  shows  the 

73 


SCIENCE  of  FOOD  and  COOKERY 


wisdom  of  submitting  all  starchy  foods  to  thorough  mouth  treat- 
ment before  they  are  mixed  with  acids  of  any  kind.  Starches  are 
dependent  upon  the  action  of  saliva  for  their  proper  digestion. 
There  are  three  sets  of  glands  which  secrete  saliva, —  the  sub- 
lingual,  the  submaxillary,  and  the  parotid.  The  first  two  sets  are 
under  the  tongue,  at  the  sides  and  in  front,  and  they  serve  to  keep 
the  mouth  moist,  but  are  said  to  be  of  little  aid  in  the  digestion 
of  starches.  The  third,  or  parotid  gland  is  just  below  and  in  front 
of  the  ears,  and  contains  the  serous  secretion  in  which  we  find  the 
ptyalin  that  acts  upon  starches.  When  starchy  food  is  chewed,  this 
secretion  flows  freely,  unless  acid  is  mixed  with  it,  in  which  case 
this  part  of  the  digestion  is  interfered  with.  A  strong  acid  reaction 
retards  or  prevents  the  action  of  ptyalin  on  starches.  Hence  it 
would  seem  best  not  to  mix  them  with  acid,  or  with  acid  fruits, 
before  mastication. 

The  following  is  from  a  well-known  authoritative  text  on 
physiology : 

"The  most  marked  influence  [in  retarding  starch  digestion]  is 
exerted  by  acids.  Free  hydrochloric  acid  to  the  extent  of  only 
0.003%  (Chittenden)  is  sufficient  to  stop  the  amylolytic  action  of 
the  enzyme  (the  converting  of  starch  into  sugar),  and  a  slight  fur- 
ther increase  in  acidity  not  only  stops  the  action,  but  also  destroys 
the  enzyme." — "Howell's  Physiology,"  sixth  edition,  page  767. 

It  should  be  remembered  in  this  connection,  however,  that  "free 
hydrochloric  acid"  is  an  inorganic  acid,  and  consequently  much 
stronger  than  the  organic  acids  found  in  fruits.  Nevertheless, 
when  fruit  juices  are  mixed  with  soluble  starches  (cereals  cooked 
in  water  or  steam)  in  the  same  manner  as  milk  is  used  with  them, 
they  tend  to  interfere  with  the  ptyalin,  and  fermentation  quite 
naturally  results. 

A  question  often  arises  in  regard  to  the  cooking  of  certain 
starchy  foods  and  acids  together,  as  in  Spanish  rice,  fruit  toast, 
macaroni  in  tomato,  lemon  pie,  etc.  But  this  procedure  is  justi- 
fiable when  these  dishes  are  properly  compounded.  The  rice  for 
this  entree  is  to  be  cooked  to  a  light  brown  over  a  dry  heat  before 
it  is  added  to  the  tomato  sauce,  and  this  partially  changes  the 

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SCIENCE  of  FOOD  ancC  COOKERY 


starch  of  the  rice  to  dextrin  before  it  is  brought  into  contact 
with  the  acid.  Likewise  in  the  making  of  fruit  toast,  zwieback, 
or  bread  twice  baked,  is  used,  and  thus  the  starch  is  partially 
predigested  before  it  is  mixed  with  acid. 

As  to  the  use  of  macaroni  in  tomato,  and  of  starch  in  the 
making  of  lemon  pie,  it  will  be  .recognized  that  these  dishes,  to 
be  palatable,  require  a  moderate  proportion  of  fat;  and  the  rich 
sauce  on  the  macaroni,  and  the  free  fat  added  to  the  lemon  pie, 
serve  to  neutralize  the  acid  effect,  in  the  same  manner  as  cream 
neutralizes  the  action  of  the  acid  of  tomato  in  cream  of  tomato 
soup.  Fats,  moreover,  tend  to  lessen  the  secretion  of  hydrochloric 
acid  in  the  stomach ;  and  for  this  reason,'  persons  who  cannot  tol- 
erate the  acid  of  fresh  or  stewed  tomato,  often  experience  no 
trouble  whatever  in  taking  it  in  the  form  of  cream  soup. 

When  soluble  starches  are  thoroughly  mixed  with  saliva,  their 
digestion  continues  for  a  length  of  time  after  the  food  enters  the 
stomach.  The  acid  from  the  glands  of  the  stomach  penetrates  the 
mass  of  food, only  gradually;  but  when  the  contents  of  the  stomach 
have  become  acidified,  starch  digestion  ceases  there.  This  empha- 
sizes the  need  of  thorough  mouth  treatment  of  all  starchy  foods,  in 
order  that  they  may  be  properly  acted  upon  by  the  ptyalin  of  saliva 
before  the  stomach  is  made  too  acid  for  their  proper  digestion. 

FRUITS  AND  VEGETABLES 

To  mix  fruits  and  vegetables  (especially  the  coarser  vegetables, 
such  as  beets,  turnips,  onions,  boiled  cabbage,  etc.)  at  the  same 
meal  is  never  advisable;  not  only  with  respect  to  the  blending  of 
acids  with  starchy  vegetables,  but  because  of  the  differing  periods 
of  time  required  for  their  digestion.  Fruits,  as  a  rule,  are  very 
quickly  digested,  a  sweet  apple  requiring  but  a  little  more  than 
an  hour,  while  a  heavy  vegetable,  such  as  boiled  cabbage,  requires 
from  four  to  six  hours.  When  these  are  mixed  together  in  the 
stomach,  the  lengthy  process  of  vegetable  digestion  serves  to  de- 
tain the  fruit  mixture  beyond  its  normal  limit,  until  fermentation 
naturally  results. 

"It  is  better  to  have  the  fruit  at  one  meal,  and  vegetables  at 
another." —  White. 

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SCIENCE  of  FOOD  and  COOKERY 


SUGAR  AND  MILK  IN  EXCESS 

"Large  quantities  of  milk  and  sugar  eaten  together  are  in- 
jurious." "Sugar  clogs  the  system.  It  hinders  the  working  of 
the  living  machine." — White. 

Sugar  as  eaten  in  beets  or  in  sugar  cane  is  a  natural  food,  and 
wholesome;  but  when  taken  in  the  concentrated  form  of  our  mod- 
ern white  sugar  of  commerce,  it  is  an  artificial  product,  and  its 
free  use  is  a  positive  injury  to  the  system.  It  favors  fermentation, 
and  is  an  intestinal  irritant.  Until  about  the  eighteenth  century, 
this  sugar  was  sold  only  in  drug  stores,  being  used  principally  in 
the  making  of  medicine.  Now  an  average  of  about  eighty-five 
pounds  per  capita  is  used  in  the  United  States  annually. 

The  free  use  of  refined  sugar  is  said  to  be  the  cause  of  an 
excessive  secretion  of  hydrochloric  acid.  Intestinal  catarrh,  which 
often  leads  to  appendicitis,  is  traceable  to  the  free  use  of  white 
sugar,  sometimes  spoken  of  by  well-known  physicians  as  "solid 
alcohol."  During  the  great  sugar  shortage  of  1918,  pellagra  is 
said  to  have  dropped  off  throughout  the  South,  to  such  an  extent 
that  the  free  use  of  sugar  was  shown  to  have  been  a  contributing 
cause  of  the  disease.  The  adding  of  much  sugar  to  mushes,  with 
milk,  or  its  too  free  use  in  puddings  and  cakes,  makes  them  un- 
wholesome in  proportion  to  the  excess  added. 

As  to  the  evil  effects  following  the  use  of  a  combination  of 
milk  and  sugar,  some  very  practical  tests  carried  out  in  an  up-to- 
date  physiology  laboratory,  brought  to  light  the  following  inter- 
esting facts: 

1.  That  sugar  is  a  distinct  intestinal  irritant;  and  the  stomach, 
in  an  effort  to  protect  itself  from  injury,  produces  large  amounts 
of  mucus.     The  amount  of  mucus  produced  varies  with  the  sugar 
concentration  in  the  stomach. 

2.  That  this  mucus  combines  readily  with  the  hydrochloric  acid 
of   the    gastric    juice,    and    thus    prevents    the    normal    activity    of 
gastric    juice    upon    substances    requiring    gastric    digestion    when 
they  are  present  in  the  stomach. 

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SCIENCE  gf  FOOD  <z*<  COOKERY 


3.  That  when  sugar  and  milk  are  taken  together,  the  digestion 
of  the  protein  of  the  milk  is  greatly  delayed  because  of  the  presence 
of  mucus  resulting  from  stimulation  of  the  glands  by  cane  sugar. 

4.  That  this  mucus,  combining  with  the  acid,  delays  the  action 
of  the  gastric  juice  on  protein.     Thus  the  materials  present  in  the 
stomach,    remaining    for   an    abnormally   long   time,    are   likely   to 
undergo  fermentation,  and  cause  definite  gastric  distress. 

The  sugar  originally  designed  for  human  consumption  was 
fruit  sugar.  It  is  served  by  nature  in  a  dilute  form,  and  requires 
practically  no  digesting,  needing  only  to  be  absorbed.  It  does  not 
tax  or  derange  the  organs  of  digestion,  but  furnishes  a  form  of 
nutriment  that  can  be  utilized  by  almost  every  one,  even  by  those 
whose  digestive  powers  have  become  weakened.  Persons  who 
partake  freely  of  those  sweets  will  not  greatly  desire  the  artificial. 

FREE  FATS  IN  COOKING 

The  question  of  the  use  of  free  fats  in  cooking  should  receive 
careful  and  thoughtful  consideration,  inasmuch  as  any  extreme 
course  in  either  direction  is  fraught  with  consequences  that  are 
detrimental  to  health.  Many  of  the  edible  plants  are  deficient  in 
the  fat  element;  and  instinctively,  it  would  seem,  man  puts  cream 
or  butter  on  his  bread.  Fresh  vegetables,  while  they  have  their 
delicate  and  characteristic  flavors,  taste  "flat"  without  the  addition 
of  a  little  cream  or  free  fat  of  some  kind. 

Nature  serves  fats  in  the  very  best  form  to  be  utilized  by  the 
body;  that  is,  emulsified.  These  wholesome  fats  are  supplied  in 
nuts  and  olives,  also  in  the  yolk  of  egg,  and  in  milk  and  cream. 
When  taken  in  this  form,  each  minute  globule  of  fat  is  surrounded 
with  a  thin  envelope,  which  holds  the  fat  particles  apart,  and 
protects  the  foods  from  the  free  fat,  thus  permitting  them  to  be 
readily  digested. 

Free  or  neutral  fats,  if  used  too  freely  with  meals,  have  a 
tendency  to  smear  over  the  foods,  and  interfere  with  their  diges- 
tion. The  prolonged  retention  of  free  fats  in  the  stomach  favors 
fermentation  and  rancidity,  often  producing  heartburn  and  in- 
testinal catarrh. 

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SCIENCE  of  FOOD  and  COOKERY 


Free  fats,  however,  are  more  digestible  when  cold  than  when 
hot,  because  hot  fats  not  only  coat  but  intimately  penetrate  the 
food  with  which  they  are  cooked.  This  is  especially  true  of  fried 
foods,  where  each  part  of  food  is  coated  with  a  layer  of  fat,  which 
keeps  the  digestive  juices  from  acting  on  the  other  food  elements. 

In  the  making  of  gravies  where  the  flour  is  browned  in  hot  fat 
before  the  liquid  is  added,  it  is  well  to  bear  in  mind  that  when 
starch  granules  are  so  browned  and  crisped,  they  are  beyond  the 
fermentation  stage,  and  are  not  inclined  to  cause  distress  from 
that  standpoint.  It  is  more  particularly  the  soluble  starches  (boiled 
or  steamed),  being  dependent  on  the  ptyalin  of  saliva  for  their 
digestion,  that,  when  soaked  in  fats,  are  not  acted  upon  by  the 
saliva,  but  must  wait  digestion  until  they  reach  the  small  intestine, 
where  the  fats  are  split  up  by  the  pancreatic  juice.  Thus  delayed, 
they  are  more  or  less  liable  to  set  up  fermentation,  while  with 
browned  flour,  the  case  is  different,  as  it  is  less,  if  at  all,  liable 
to  ferment. 

In  seasoning  such  foods  as  hash  or  baked  dressing,  where  the 
cooked  potato  in  the  hash  and  the  soaked  bread  in  the  dressing 
readily  absorb  fat,  and  thus  tend  to  make  the  food  difficult  of 
digestion,  let  the  free  fat  first  be  used  in  making  a  sauce  or  a 
gravy,  and  then  add  this  to  the  food.  In  this  manner,  the  fat  is 
not  liberated  to  coat  the  starch  granules,  as  is  the  case  when  free 
fat  by  itself  is  mixed  with  the  starch  and  baked. 


Brazilian 
Coffee  Pickers 


X. 

DIETETIC  ERRORS 


"Now  good  digestion  waits  on  appetite 
and  health  on  both." 


INSTINCT  originally  guided  man  in  the  choice  of  foods  best 
suited  to  his  individual  necessities,  as  also  in  choosing  the  time 
most  suitable  for  the  taking  of  such  food;  but  civilization  has 
created  for  man  certain  artificial  environments,  habits,  and  appe- 
tites, in  the  confusion  of  which  his  instincts  are  largely  lost,  which 
makes  it  incumbent  upon  him  to  be  guided  by  rule  and  reason, 
rather  than  by  impulse,  in  these  matters. 

Certain  dietetic  indiscretions  are  set  forth  here,  which,  if  in- 
dulged, would  minimize  any  lasting  benefit  that  might  be  realized 
from  a  strict  conformity  to  rules  of  combination.  These  are  hasty 
eating,  eating  between  meals,  too  large  a  variety  at  one  meal,  over- 
eating, drinking  at  meals,  and  the  use  of  artificial  stimulants. 

Hasty  Eating. —  Digestion  begins  in  the  mouth.  But  when 
food  is  improperly  masticated,  it  enters  the  stomach  with  only 
slight  alteration.  The  ptyalin  of  saliva  is  not  present  in  sufficient 
quantity,  under  such  conditions,  to  produce  any  effect  on  the 

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SCIENCE  of  FOOD  and  COOKERY 


preliminary  digestion  of  starches,  with  the  result  that  the  food 
passes  through  the  duodenum  practically  unchanged,  and  in  coarse 
particles,  where  it  is  likely  to  produce  irritation.  One  authority  says : 

"Although  much  of  the  mechanical  preparation  and  mixing  of 
foods  is  of  a  necessity  done  in  the  stomach,  some  of  it  may  ad- 
vantageously be  done  in  the  mouth.  The  stomach  should  not  be 
required  to  perform  the  function  of  the  gizzard  of  a  fowl." — 
"Human  Foods,"  page  227. 

Hasty  eating,  or  bolting  of  food,  is  a  fruitful  cause  of  over- 
eating. The  food  does  not  remain  in  the  mouth  long  enough, 
under  this  condition,  to  give  the  satisfaction  that  it  gives  when 
thoroughly  masticated ;  so,  in  an  effort  to  satisfy  the  craving  for 
food,  more  is  taken  than  the  body  requires.  This  habit  leads, 
moreover,  to  the  taking  of  too  large  a  quantity  in  too  short  a 
time,  which  serves  to  paralyze,  as  it  were,  the  nerve  impulses 
that  communicate  with  the  brain,  and  as  a  result,  the  important 
message  "Enough"  does  not  reach  the  brain  until  an  excess  of 
food  has  been  consumed. 

When  farinaceous  foods  (breads,  cereals,  potato,  etc.)  are  well 
chewed  and  intimately  mixed  with  saliva,  they  are  more  efficiently 
digested,  and  go  farther,  less  food  being  required  than  when  not 
well  digested.  Bread  made  from  the  entire  grain  requires  more 
mastication  before  it  can  be  swallowed  than  does  spongy  white 
bread,  and  itself  promotes  good  digestion.  Dry  foods,  which  in- 
duce mastication,  should  have  a  prominent  place  in  the  dietary. 

Eating  Between  Meals. —  In  order  to  have  health  and  efficiency, 
the  body  must  be  supplied  with  wholesome  food,  at  regular  inter- 
vals, and  nothing  between  meals.  This  is  absolutely  necessary  to 
insure  the  secretion  of  digestive  juices  for  transforming  the  food 
into  healthy  blood  and  tissue.  The  glands  will  then  form  the 
habit  of  pouring  out  the  proper  juices  into  the  stomach  at  meal- 
times every  day,  for  nature  does  everything  on  time.  On  the 
other  hand,  eating  at  untimely  seasons  and  between  meals  leads 
to  the  disorder  of  these  delicate  glands,  so  they  will  not  perform 
their  work  properly. 

80 


It  is  a  general  custom  to  serve  the  meals  too  closely  together. 
The  stomach  should  have  time  to  dispose  of  one  meal  before 
another  is  introduced,  with  an  interval  of  rest  between ;  because 
the  muscles  of  the  stomach  need  rest  after  active  work,  just  as 
do  the  muscles  of  the  arm.  The  glands  must  have  time  to  become 
recharged  with  a  good  quality  of  digestive  juices.  At  least  five  or 
six  hours  should  intervene  between  meals. 

"//  you  keep  your  digestive  mill  constantly  grinding,  it  will- 
soon  wear  out." 

Large  Variety. — The  researches  of  Pavlov  brought  out  the 
interesting  fact  that  for  each  kind  of  food,  such  as  bread,  milk, 
vegetables,  meat,  fruit,  etc.,  a  different  kind  of  digestive  juice  is 
required.  Hence  the  wisdom  of  limiting  the  number  of  foods  at 
one  meal  to  a  select  few.  The  human  body,  though  intricate  and 
complicated  in  its  structure,  is  nevertheless  very  simple  in  its 
automatic  control  when  adjusted  to  its  original  environment  of 
simplicity  in  diet.  Any  tendency  toward  monotony  or  sameness 
in  meals  may  be  avoided  by  having  variety  at  different  meals. 
The  following  words  are  to  the  point: 

"A  disordered  stomach  produces  a  disordered,  uncertain  state 
of  mind.  .  .  .  Many  a  plan  that  would  have  been  a  blessing  to 
the  world  has  been  set  aside,  many  unjust,  oppressive,  even  cruel 
measures  have  been  carried,  as  the  result  of  diseased  conditions 
due  to  wrong  habits  of  eating. 

"Here  is  a  suggestion  for  all  whose  work  is  sedentary  or  chiefly 
mental;  let  those  who  have  sufficient  moral  courage  and  self-control 
try  it:  At  each  meal  take  only  two  or  three  kinds  of  simple  food, 
and  eat  no  more  than  is  required  to  satisfy  hunger.  Take  active 
exercise  every  day,  and  see  if  you  do  not  receive  benefit."-  -"Min- 
istry of  Healing,"  page  j/o. 

The  taking  of  any  considerable  number  of  foods  at  one  meal, 
even  though  they  be  not  antagonistic  to  one  another,  is  bound 
to  overtax  the  digestive  organs,  and  so  favor  fermentation  and 
poisoning,  rather  than  nourish  the  system.  The  Canadian  Con- 
fectioner and  Baker  says  concerning  the  use  of  a  large  variety 
of  food  at  one  meal: 

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SCIENCE  of  FOOD  and  COOKERY 


"The  reason  why  there  are  so  many  dyspeptics  found,  is  not 
that  we  work  harder  nor  even  worry  more  than  our  fathers  did, 
but  we  eat  too  much  and  too  many  things.  If  our  grandfathers 
could  only  see  what  we  put  into  our  stomachs  at  a  single  sitting, 
they  would  turn  in  their  graves !  Is  it  any  wonder,  then,  that  there 
is  so  little  real  relish  for  food?" — Quoted  in  "Baker's  Review," 
October,  1912. 

Overeating. — "The  feast  is  worse  than  the  fast"  if  it  tempts 
the  appetite  beyond  the  legitimate  needs  of  the  body,  or  if  it  brings 
together  elements  that  the  digestive  organs  are  unable  to  cope  with. 
Overtaxation  of  the  digestive  organs  is  a  bad  form  of  dissipation, 
and  is  said  to  be  the  cause  of  more  disease,  either  directly  or 
indirectly,  than  is  caused  by  all  alcoholic  dissipation  combined. 
Mr.  W.  Earl  Flinn,  well-known  lecturer,  says  on  this  point: 

"It  is  probable  that  in  most  civilized  countries  more  people  die 
because  of  the  failure  of  the  body  to  eliminate  the  waste  than 
because  of  an  inability  to  procure  food  necessary  to  sustain  life. 
Most  of  our  ailments,  as  well  as  our  constant  failure  to  attain  our 
highest  physical  efficiency,  are  due  to  the  accumulation  of  un- 
healthy waste  products  which  cannot  be  cleared  away  by  the  body 
machinery." — Elmira  "Star  Gazette,"  November  8,  1911. 

The  United  States  Public  Health  Service  says  of  the  evils  of 
overeating : 

"Gluttony,  always  at  fault,  is  all  the  more  glaring  in  a  land 
where  a  plentiful  food  supply  permits  it  to  be  more  general.  The 
sallow,  fat  cheeks,  the  aching  joints  and  irascible  temper  of  the 
prosperous  overfed  are  far  too  common." — "Health  News,"  Janu- 
ary 31,  1917. 

Drinking  at  Meals. — The  practice  of  washing  the  food  down 
with  drink  at  mealtime  is  detrimental  to  health,  for  well  established 
scientific  reasons.  It  hinders  the  flow  of  saliva ;  it  dilutes  the  gas- 
tric juice;  encourages  poor  chewing;  causes  hasty  eating;  induces 
overeating;  and  when  drink  is  taken  cold  or  iced,  stops  digestion. 

Artificial  Stimulants. —  Stimulants  are  great  deceivers,  because 
of  the  immediate  effect  they  have  upon  the  body.  By  their  use, 
a  weak  person  is  temporarily  made  to  feel  strong;  not  because 

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SCIENCE  of  FOOD  a*f  COOKERY 


they  impart  strength  to  the  body,  for  this  they  are  unable  to  do, 
but  because  they  whip  up  the  flagged  energies  to  increased  action. 
They  draw  upon  the  reserve  strength,  and  are  but  a  short  cut  to 
physical  bankruptcy.  As  to  the  deceptive  nature  of  popular 
stimulants,  Dr.  Alexander  Haig  says: 

"Stimulation  is  not  strength,  but  force  rendered  a  little  more 
quickly  available,  and  is  invariably  followed  by  an  exactly  corre- 
sponding amount  of  depression,  when  the  force  is  used  up  and 
must  be  replaced." 

"It  has  been  truly  said  that  the  man  who  relies  upon  stimulants 
for  strength  is  lost,  for  he  is  drawing  upon  a  reserve  fund  which 
is  not  completely  replaced,  and  physiological  bankruptcy  must 
inevitably  ensue.  This  is  what  stimulants,  such  as  tea,  coffee, 
alcohol,  tobacco,  opium,  and  cocaine,  do  for  those  who  trust  in 
them ;  they  none  of  them  introduce  albumen,  available  for  con- 
version into  force  and  urea,  they  merely  aid  in  the  calling  out 
of  the  reserves." — "Diet  and  Food,"  pages  40,  123. 

Meat  is  stimulating,  on  account  of  the  presence  of  certain  waste 
and  poisonous  substances  always  found  in  animal  flesh.  One  can 
get  the  same  exhilaration  from  a  cup  of  beef  tea  as  from  brandy. 
Wash  the  excretory  products  out  of  meat  and  it  is  tasteless  and 
insipid.  These  artificial  stimulants  create  abnormal  appetite,  usu- 
ally mistaken  for  hunger,  with  the  result  that  the  digestive  organs 
are  burdened  with  a  quantity  of  food  -which  the  system  will  be 
taxed  to  dispose  of. 

About  Tea  and  Coffee. —  The  effect  of  the  drug  caffeine  in 
coffee  is  to  stimulate  the  nervous  system.  It  removes  the  sense 
of  fatigue,  but  cheats  the  body  by  producing  sleeplessness.  Its 
use  is  often  followed  by  palpitation  of  the  heart  and  indigestion. 
Dr.  Harvey  W.  Wiley  is  quoted  on  this  point: 

"For  my  part,  believing,  as  I  do,  in  the  eternal  principles  of 
energy,  and  that  you  cannot  get  something  for  nothing,  I  am 
unable  to  see  how  the  stimulation  produced  by  a  drug  like  caffeine 
can  secure  any  energy  except  at  a  corresponding  expense." 

"That  caffeine  is  a  lethal  poison  in  not  very  large  doses  is  thor- 
oughly established  by  Dr.  Slant's  work  on  rabbits,  guinea  pigs, 

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SCIENCE  of  FOOD  and  COOKERY 


cats,  and  dogs.  The  evil  effects  of  extensive  drinking  of  coffee 
and  tea  are  well  known  to  all  members  of  the  medical  profession." 
— "Journal  of  the  American  Medical  Association,"  May  II,  1912. 

Dr.  Oilman  Thompson,  professor  of  medicine  in  the  Cornell 
University  College,  New  York,  says  concerning  the  effects  of  tea : 

"The  ill  effects  of  excessive  tea  drinking  .  .  .  the  'tea 
habit'  .  .  .  are  referable  to  its  action  on  the  digestive  and  nerv- 
ous systems,  and  are  cumulative.  If  taken  in  large  quantities  with 
meals,  tea  precipitates  the  digestive  ferments,  retards  the  activity 
of  digestion,  and  may  occasion  gastric  irritation  and  catarrh.  Con- 
stipation usually  results.  .  .  .  The  effect  of  the  'tea  habit'  on  the 
nervous  system  is  to  overstimulate  and  then  depress  it,  first  pro- 
ducing restlessness,  worry,  and  insomnia,  and  finally  muscular 
tremors,  sensory  disturbances,  and  palpitation." 

"In  a  recent  report  upon  insanity  in  Ireland,  tea  is  mentioned 
as  a  contributing  factor." — "Practical  Dietetics,"  pages  250,  251. 

Dr.  Alexander  Haig  says  of  tea: 

"In  taking  tea,  .  .  .  man  is  taking  pure  poison  and  no  nour- 
ishment whatever,  and  with  the  introduction  and  diffusion  of  tea 
and  coffee  throughout  the  land,  there  has  come  about  a  very  great 
increase  in  all  uric  acid  diseases."-  -"Uric  Acid  in  the  Causation 
of  Disease,"  page  804. 


XI. 


PLANNING  THE  MEAL  AND  MENU  MAKING 

"//  is  worth  a  life  effort  to  lift  a  man  from  degradation.     To  prevent 
his  fall  is  better." 

SINCE  the  health  and  efficiency  of  the  family  depend  so  directly 
upon  what  they  eat,  no  study  could  be  more  worthy  of  the  house- 
wife's attention  than  the  art  of  planning  harmony  in  her  meals, 
and  this  subject  should  appeal  to  every  thinking  mother. 

A  small  amount  of  food  in  right  combination  gives  more  energy 
than  a  large  amount  poorly  combined,  just  as  a  small,  well  disci- 
plined force  of  arms  is  more  effective  in  war  than  an  untrained 
mob.  This  makes  the  selection  of  foods  a  matter  not  only  of 
health,  but  of  economics  as  well ;  and  when  the  principles  of  com- 
bining foods  are  rightly  understood,  very  palatable  and  nutritious 
meals  may  be  prepared  from  the  most  simple  and  inexpensive  foods. 

In  planning  the  meal,  two  great  objectives  should  be  kept  in 
view:  first,  the  selection  of  foods  that  provide  in  about  the  right 
proportion  all  the  kinds  of  substances  required  to  nourish  the  body; 
second,  the  selection  of  foods  that  agree  with  one  another,  as 
discussed  in  a  previous  chapter. 

In  seeking  to  balance  the  food  elements  in  a  meal,  we  should 
think  of  foods  classified  in  the  following  four  groups,  and  choose 
some  article  of  food  from  each  group  at  least  once  a  day;  then  the 
daily  ration  is  not  likely  to  want  for  any  necessary  element.  There 
is  nothing  mysterious  about  the  planning  of  most  palatable,  nutri- 

85 


SCIENCE  of  FOOD  and  COOKERY 


tious,  and  inexpensive  meals.  By  a  study  of  these  groups,  one 
may  learn  how  to  substitute  one  food  for  another  in  accordance 
with  palatability  and  price,  and  when  laying  in  supplies  of  food, 
to  consider  the  question  in  terms  of  these  groups. 


TABLE  OF  FOOD  CLASSIFICATION 


i.  FOODS  RICH  IN  PROTEIN: 


2.  CARBOHYDRATE  FOODS: 


3.  FOODS  RICH  IN  FATS  : 

4.  FOODS    DEPENDED  ON   FOR 

MINERAL  MATTERS  AND 
BODY- REGULATING  SUB- 
STANCES : 


Milk,  skimmed  milk,  cottage  cheese,  eggs,  nuts, 
nut  foods,  dried  beans,  dried  peas,  lentils, 
macaroni,  entire  wheat,  oatmeal. 

All  cereals,  breads,  crackers,  macaroni,  break- 
fast foods,  sugar,  honey,  sirups,  fruit,  espe- 
cially dried  fruits,  potato,  other  vegetables. 

Olives,  nuts,  cream,  butter,  vegetable  oils, 
solid  vegetable  fats. 

Whole  cereals,  fruits,  whole  meal  cereal  prod- 
ucts, entire  wheat  breads,  greens,  fresh  vege- 
tables, melons,  salads  (raw  green  stuff). 


Fresh  vegetables,  especially  the  coarser  kinds,  contain  a  large 
proportion  of  water  in  their  composition,  and  if  served  by  them- 
selves, would  fail  of  supplying  proper  nutrition  to  the  body. 
However,  when  they  are  served  with  one  of  the  more  solid 
foods,  as  grains,  nuts,  legumes,  etc.,  they  furnish  a  needed  bulk 
to  the  food,  and  are  rich  in  mineral  and  vitamines. 

As  examples  of  simple  foods  that  combine  well  in  the  making 
of  well  balanced  meals,  take  potato,  consisting  largely  of  starch, 
and  eggs,  which  are  largely  albumen  and  fat.  These  balance  each 
other  in  about  the  right  proportion.  Rice,  being  nearly  all  starch, 
and  beans,  heavy  in  protein,  when  taken  at  the  same  meal,  make 
an  excellent  combination.  Nuts,  being  rich  in  protein  and  fat, 
when  eaten  with  fruits,  containing  sugar  and  acid,  make  an  ex- 
cellent balance.  If  the  meal  be  composed  principally  of  potato  or 
rice  (both  consisting  largely  of  starch),  a  few  nuts,  with  ripe 
olives  or  a  little  cream,  will  supply  the  needed  protein  and  fat. 

86 


In  seeking1  to  provide  foods  that  will  give  proper  nourishment 
to  the  body,  we  should  avoid  the  extremes  in  either  of  two  direc- 
tions :  on  the  one  hand,  that  which  tends  toward  an  impoverished 
diet ;  on  the  other  hand,  that  which  brings  into  one  meal  too  many 
heavy,  highly  concentrated  foods. 

Avoid  having  the  meals  one-sided,  by  serving  the  more  watery 
foods,  such  as  fruits  or  vegetables,  with  one  of  the  heavier  foods, 
as  grains,  legumes,  nuts,  etc.  Vary  the  meals  from  day  to  day, 
making  a  change  in  both  the  taste  and  the  appearance  of  the  food 
as  it  comes  to  the  table. 

Serve  some  raw  food  daily,  as  in  these  the  mineral  and  vitamine 
constituents  are  preserved  unchanged  by  heating;  and  avoid,  so 
far  as  possible,  white  breads,  white  rice,  package  breakfast  foods, 
and  so-called  refined  foods,  which  have  been  robbed  of  their  life- 
giving  elements,  and  thus  cannot  sustain  the  body  in  a  healthy 
condition. 

BACKBONE  OF  THE  MEAL 

We  find,  on  examination,  that  good  bread  (entire  wheat)  pos- 
sesses properties  which  so  nearly  represent  the  constituent  parts 
of  the  human  body  as  to  make  such  bread  ideal  for  building  up 
the  body  and  keeping  it  in  a  state  of  health.  Such  bread  is  rightly 
•  called  "the  staff  of  life,"  and  from  time  immemorial,  has  been  so 
considered  the  world  over.  Good  bread  is  an  exceedingly  digestible 
food;  and  experiments  show  that  nearly  98%  of  the  carbohydrate 
nutrients,  and  about  88%  of  the  gluten  or  protein  constituents,  are 
assimilated  by  the  body.  Ip  the  matter  of  building  material,  bread 
yields  about  10%  of  protein,  or  about  the  recognized  dietary  re- 
quirement in  normal  health. 

Good  bread,  therefore,  of  some  kind,  may  justly  be  called  the 
backbone  of  the  meal.  To  this  add  the  various  fresh  vegetables 
for  their  mineral  value,  flavor,  and  variety;  and  from  day  to  day 
in  rotation,  one  of  the  more  solid  foods  as  needed,  such  as  noodles, 
beans,  macaroni,  etc.,  also  varying  proportions  of  nuts  and  dairy 
products.  The  following  menus  are  designed  to  represent  a  fair 
combination,  from  the  standpoint  of  nutrition,  and  also  of  agree- 
ment together. 

87 


MENUS  FOR  ONE  WEEK 


Sunday 

BREAKFAST 
OATMEAL  CREAM  STEWED  PRUNES  CORN   BREAD    (ENTIRE)  YOGURT 

DINNER 
BAKED  POTATO  COUNTRY  GRAVY  NEW  PEAS  LETTUCE  WHEAT  STICKS  WALNUTS 

LUNCHEON 
BAKED  BANANA  MILK   TOAST  ENGLISH   BISCUIT  MELON 

Monday 

BREAKFAST 
STEAMED  NATURAL  RICE  MILK  GREEN   PEAS   TOAST  PEAR  SAUCE 

DINNER 
NEW  ENGLAND  BOILED  DINNER  OLIVES  COTTAGE  CHEESE  ENTIRE  WHEAT  BREAD 

LUNCHEON 
CORN  FLAKES  CREAM  PRUNES  ORANGES  ZWIEBACK  YOGURT 

Tuesday 

BREAKFAST 
CANTALOUPE  POACHED  EGGS  BAKED  POTATO  WHEAT  PUFFS  SOY  COFFEE 

DINNER 
CREAM  OF  CORN   SOUP  FRESH  TOMATO  BEANS   WITH  NOODLES  APPLE  PIE  RYE  BREAD 

LUNCHEON 
CHERRIES  ORANGES  LETTUCE  AND   EGG   SANDWICHES  CEREAL  COFFEE 

Wednesday 

BREAKFAST 
CRACKED  WHEAT  CREAM  PLAIN   OMELET  STRAWBERRIES  CORN   DODGERS 

DINNER 
COMEINATION  SALAD  MACARONI  FAMILY  STYLE  SPINACH  OLIVES  WALNUT  STICKS 

LUNCHEON 
CREAMED  NATURAL  RICE  STEWED  FIGS  ENTIRE  WHEAT  BISCUIT  MILK 

Thursday 

BREAKFAST 
NUT  AND  POTATO   HASH  CREAM  TOMATO  TOAST  CANTALOUPE  POP-OVERS 

DINNER 
VEGETABLE  SOUP  POTATO  SALAD  LIMA  BEANS  BEET  GREENS  BROWN   BREAD 

LUNCHEON 
FRUIT  SOUP  BANANAS  ORANGES  CRACKERS  CEREAL  COFFEE 


SCIENCE  gf  FOOD  ancC  COOKERY 


Friday 

BREAKFAST 

STEAMED  WHEAT  CREAM  BAKED  APPLE  FAVORITE  LENTIL  PATTIES 

CORN   BREAD  HONEY 

DINNER 

SAVORY  POT  ROAST  COLD  SLAW  BROWNED  POTATO  WALNUTS 

ENTIRE  WHEAT  BREAD  YOGURT 

LUNCHEON 
ORANGES  SLICED  PEACHES  CREAM   TOAST  SOY  COFFEE 

Saturday 

BREAKFAST 

CORN   MEAL  PORRIDGE    (ENTIRE)  MILK  BANANA  CREAM  TOAST 

STRAWBERRIES  FRUIT  BREAD 

DINNER 

LETTUCE  AND  TOMATO  MAYONNAISE  NOODLES    AU   GRATIN 

GRAHAM  BUNS  RAISIN  PIE 

LUNCHEON 
CREAM  TOAST  STEWED  CHERRIES  ORANGES  ZWIEBACK  CEREAL  COFFEE 

In  the  making  of  menus,  some  provision  is  made  for  individual 
choice.  Some  persons  will  not  require  everything  named  on  the 
menu,  but  each  will  choose  such  things  and  in  such  amounts  as 
experience  and  sound  judgment  prove  to  be  best  suited  to  his 
necessities. 

To  show  that  it  is  not  necessary  to  provide  a  large  variety  at 
one  meal  in  order  to  supply  the  needs  of  the  body,  we  may  say 
that  if  breakfast  No.  i  consisted  of  only  the  three  first  items, — 
milk,  oatmeal,  and  prunes, —  it  would  provide  practically  all  the 
kinds  of  substance*  needed  by  the  body.  The  oatmeal  and  the  milk 
supply  building  material  (protein);  the  milk  or  cream  supplies  fat; 
the  milk  and  the  prunes  contain  sugar;  and  the  oatmeal  furnishes 
starch.  These  last  three  —  fat,  sugar,  and  starch  —  are  heat  and 
energy  foods.  Prunes  are  rich  in  iron  and  potassium,  and  provide 
a  needed  bulk;  while  the  milk  and  the  oatmeal  furnish  lime  and 
phosphorus,  all  of  which  are  essential  ingredients  for  the  making 
of  a  well  balanced  dietary.  Milk  and  cream  are  also  rich  in  es- 
sential vitamine. 

The  accompanying  table  gives  the  proportion  of  food  elements 
in  some  of  our  most  common  foods.  By  a  little  study  of  the 
composition  of  various  food  materials,  one  can  soon  become  suffi- 
ciently intelligent  along  this  line  to  keep  the  diet  properly  balanced. 

89 


TABLE  OF  FOOD  COMPOSITIO> 

PORTION  CONTAINING       WT.  OP 
NAME                                        100  CALORIES              100  C. 

Approximately              Ounces  i 
Apple  Sauce   ordinary  servinp-   .              i  •? 

f 

PER  CENT  OF 
Car- 
bohy- 
3rotein  Fat  drates 

2          5        93 
3          7        90 
6                   94 
5          5        90 
21         18        61 
15        48        37 
2        23        75 
12        16       72 

14             2           84 

13         6       81 
16          3        81 
•5     99-5 
34        12        54 
19        10        71 
6                   94 
10        34        56 
II           i        88 
13        10        77 
76         8        16 

100 

14      15      71 
19      52      29 

37          7        56 
ii          2        87 
i                   99 
2        91          7 

IOO 

4          2        94 
20        63         17 
4          7        89 
23        27        50 
6        87          7 
ii          i        88 

10             I           89 

12          7        81 
14        33        53 
10        15        75 

IOO 
IOO 

15        16       69 
15         5       80 

9          21           "70 

Apples,  raw    

2  apples   ...    . 

7  1 

Apricots,  cooked  .... 
Bananas  

large  serving   

46 

i  large 

•J  C 

Beans,  baked    

small-sized  dish 

26 

Beans,  string    

5  servings  .  . 

166 

Beets  

3  servings  .  .  . 

87 

Bread,  corn    

small  square  

I    7 

Bread,  rye  

2  small  slices  .  . 

I  A 

Bread  white 

ordinary  thick  slice. 
2  small  slices  

•  1.3 

1.4 

Bread,  whole  wheat.. 
Butter  

small  pat  

44 

Buttermilk              .    .  . 

i/4  glasses   

0  7 

Cake,  sponge    

small  piece   

2.C. 

Cantaloupe           

ordinary  serving    .  .  . 
2  servings   . 

.    8.6 
=18 

Carrots                    .... 

Corn  Flakes  

ordinary  bowl    

07 

Corn    sweet        

ordinary  serving     .  .  . 
small  serving  

.  3.5 
.  i.i 

Cottage  Cheese    

Grape  Juice    

small  glass   

4  2 

Macaroni,  cooked  .  .  . 
Milk,  whole    

ordinary  serving 
small  glass   

3-85 

.     4.0 

Milk  skimmed     

\}/2  glasses   .  .  .'  

.     0  4 

Hominy,  cooked    .... 
Honey    

large  serving  

.     4.2 

4  teaspoonfuls    

i  o<; 

Olives,  ripe    

7  olives    

I    ^ 

Orange  Juice   

I  teacup  ful    

66 

Peaches    

2  medium  size 

4  7 

Peanuts    

about  26    

62  * 

Pears    

i  large  

C.4. 

Peas,  green    

I  serving  

.     1. 

Pecan  Nuts  

about  8    

46 

Potatoes,  baked    .... 
Rice,  cooked  

i  large  

•           ^. 

ordinary  bowl   

.     *?.! 

Rolls,  buns   

i  large   .    .  . 

I  2 

Soup,  cream  barley  .  . 
Strawberries     

ordinary  bowl    

.    <;. 

2  servings 

91 

Sugar,  granulated  .  .  . 
Sugar,  maple    

1^/2  tablespoonfuls   .  . 
2  tablespoonfuls 

.      .86 

I  0? 

Tomatoes,  fresh   .... 
Wheat  Flour   

4  medium  size   

.  is. 

4  tablespoonfuls   
i  thick  slice  

•      .96 

.      .81 

Zwieback  

QO 


THE  THIRD  MEAL 

One  of  the  first  and  most  essential  requirements  in  the  main- 
tenance of  health  in  these  days  of  stress  and  competition  is  rest. 
When  the  evening  meal  is  light,  and  composed  of  foods  most 
quickly  and  easily  digested,  the  stomach  is  permitted  to  have  its 
work  all  done  when  the  time  comes  for  sleep,  so  it,  as  well  as 
other  organs  of  the  body,  may  enjoy  perfect  rest,  and  thus  kind 
nature  may  do  her  reconstructive  work  unhindered.  Fruit,  fruit 
juices,  bread  twice  baked  (zwieback),  crackers,  and  milk  or  cereal 
coffee  are  foods  best  suited  to  the  evening  meal. 

When  the  usual  "three  square  meals"  are  taken  daily,  with  the 
heaviest  meal  coming  but  an  hour  or  two  before  bedtime,  a  great 
burden  is  imposed  on  the  digestive  organs  at  the  very  time  when 
they  should  have  the  least.  It  follows  that  there  is  seldom  any 
real  relish  for  breakfast,  and  little  is  eaten.  Often  the  noon  meal 
consists  of  but  cold  ,  foods  and  hot  drinks.  Thus  by  evening,  a 
ravenous  appetite  for  food  is  developed.  Hence  the  work  of 
digestion  is  carried  into  the  sleeping  hours,  causing  restless  dreams, 
and  in  the  morning,  a  sense  of  being  unrefreshed  upon  awakening, 
with  lack  of  energy. 

When  this  practice  is  long  continued,  the  digestive  organs  wear 
out  prematurely,  because  they  find  no  time  for  rest.  The  sufferer 
is  at  a  loss  to  account  for  such  a  state  of  things,  since  he  may 
be,  aside  from  this,  in  apparent  good  health.  Having  insufficient 
rest,  the  digestive  organs  become  weary;  and  this  is  the  cause  of 
that  feeling  of  "goneness"  so  often  misinterpreted  as  a  demand 
for  more  food.  The  gratification  of  this  false  appetite  when  the 
stomach  is  already  exhausted  from  overwork,  does  for  a  time 
remove  the  sense  of  faintness;  but  it  is  only  the  giving  of  a 
mortgage  on  the  reserve  forces,  for  the  day  of  physical  reckoning 
must  come.  To  husband  carefully  the  reserve  forces  of  vitality  is 
to  avert  a  crisis,  and  is  the  first  essential  in  preserving  the  health. 

ABOUT  THE  TWO-MEAL  PLAN 

An  impartial  trial  affords  abundant  proof  that  for  most  per- 
sons, two  meals  a  day  are  better  than  three.  Especially  is  this  so 

91 


SCIENCE  of  FOOD  and  COOKERY 


with  those  of  sedentary  habit,  and  with  brain  workers.  The  times 
for  meals  should  be  fixed  proportionately  far  apart,  and  the  meals 
taken  regularly.  Dr.  D.  H.  Kress,  a  physician  of  long  practical 
experience,  writes  of  the  two-meal  plan  as  follows: 

"Two  meals  a  day  are  sufficient,  and  in  every  way  preferable 
whenever  it  can  be  intelligently  carried  out.  Of  course,  there  are 
those  who  can  eat  but  little  at  a  meal;  for  such,  three  meals  are 
best.  But  most  dyspeptics  could  cure  themselves  by  simply  taking 
two  meals  a  day,  thus  affording  the  stomach  a  period  of  rest 
between  meals  and  enabling  it  to  do  better  work." 

"As  a  rule,  men  fast  when  they  can  no  longer  eat  if  they  would. 
Even  a  long  annual  fast  is  better  than  that;  but,  as  stated,  a  daily 
fast  by  dropping  out  one  meal  a  day  is  the  best  method  of  fasting. 
Two  meals  a  day,  I  am  convinced,  would  result  in  increased  health 
to  the  majority  of  mankind,  and  would  greatly  lessen  the  labor 
of  those  who  are  at  present  troubled  and  worried  about  much 
serving,  to  such  an  extent  that  they  have  no  time  for  anything 
else."— "Life  Boat"  June,  ip/p. 

Mr.  W.  Earl  Flinn  is  quoted  on  the  same  point: 

"In  most  cases  it  has  been  demonstrated  that  two  meals  are 
sufficient  for  all  kinds  of  work.  Of  course  the  food  must  be  scien- 
tifically selected,  as  well  as  right  combinations,  and  well  masticated. 
The  Greeks  built  up  the  most  beautiful  women  and  men  ever 
known  on  two  meals  a  day." —  Elmira  "Star  Gazette,"  November 
8,  1911. 

The  Holy  Scriptures  tell  us  that  when  God  commanded  the 
ravens  to  feed  the  prophet  Elijah,  in  a  time  of  great  famine,  they 
brought  him  but  two  meals  a  day.  (i  Kings  17:2-6.) 

A  man  who  is  engaged  in  severe  physical  exercise  or  work, 
will  not  suffer  so  acutely  from  an  excess  of  protein,  or  from  the 
habit  of  eating  a  hearty  meal  at  night,  as  will  a  person  who  has 
little  exercise,  or  is  weak  physically.  His  system  is  better  able 
to  eliminate  excess  of  waste  products.  However,  to  preserve  the 
health  by  reasonable  and  timely  care  is  much  better  than  to  regain 
it  when  it  is  lost.  Those  who,  for  a  reasonable  length  of  time, 
live  on  a  moderately  low  protein  diet,  and  eat  only  two  meals  a 

92 


SCIENCE  of  FOOD  ancf  COOKERY 


day,  or  at  most  a  light  lunch  for  the  evening  meal,  soon  observe 
a  clearness  of  mind  and  an  increase  of  physical  endurance  that 
are  most  gratifying. 

ADAPTATION  OF  FOOD 

The  diet  that  is  most  conducive  to  good  health,  necessarily 
varies  with  circumstances,  depending  largely  upon  the  occupation 
of  the  individual,  the  climate  in  which  he  lives,  and  the  season  of 
the  year.  Some  foods  adapted  for  use  at  one  season  or  in  one 
climate  are  not  suited  to  another;  and  different  foods  are  best 
suited  to  persons  of  different  occupations.  Often  food  that  can 
be  used  with  benefit  by  persons  engaged  in  hard  physical  labor 
is  unsuitable  for  those  of  sedentary  habit. 

Some  people  make  the  mistake  of  eating  in  warm  weather  the 
same  foods  and  the  same  quantities  of  food  that  they  consume  in 
the  winter;  but  the  quantity  of  food  should  be  reduced  during  the 
spring  and  summer  months.  The  digestive  organs  cannot  readily 
care  for  the  same  quantity  or  the  same  quality  in  spring  that  they 
are  capable  of  digesting  during  the  winter.  Wisely,  therefore,  with 
the  return  of  spring,  nature  takes  away  the  desire  for  many  of  the 
more  solid  foods,  and  furnishes  us  with  fruits,  greens,  and  succu- 
lent vegetables,  which  are  appetizing  and  cooling  to  the  system. 

Much  of  the  common  sickness,  especially  during  the  spring  and 
summer  months,  is  caused  by  the  absorption  of  poisons  resulting 
from  the  decay  of  unsuitable  food  in  the  intestinal  tract.  Pimples, 
rash,  and  itching  of  the  skin  are  often  signs  that  nourishment 
ill  suited  to  the  season  or  to  the  condition  of  the  blood  has  been 
taken  into  the  body.  Fresh  fruits  are  both  food  and  medicine,  and 
are  needed  by  the  blood;  being  especially  rich  in  alkaline  elements, 
they  serve  to  keep  the  blood  in  good  condition,  and  because  they 
contain  the  carbon  in  a  form  most  easily  digested  (fruit  sugar), 
they  hold  first  place  in  the  list  of  foods  which  go  to  make  up 
the  ideal  diet. 


93 


XII.    COURSE  OF  COOKING  LESSONS 

"Study  to.  show  thyself  .   .    .  a  workman  that  needeth  not  to  be  ashamed." 

THE  following  lesson  outline  is  intended  merely  as  an  aid  to 
those  who  are  called  upon  to  teach  the  subject  of  cooking  in 
sanitariums  and  other  educational  institutions.  Accordingly,  the 
practical  work  has  been  arranged  to  cover,  as  far  as  possible,  all 
the  more  important  recipes  adapted  to  class  work,  and  to  take 
them  up  in  an  order  favoring  economy  of  time,  and  providing 
for  an  equalization  of  work  between  baking,  stewing,  etc. 

This  short  course,  which  is  adapted  for  the  advanced  student, 
usually  extends  over  a  period  of  from  ten  to  twenty  weeks.  One 
two-hour  demonstration  and  lecture  period  is  usually  conducted  by 
the  instructor  weekly ;  this  is  followed  by  two  two-hour  periods  a 
week  of  practical  work  by  the  class  individually.  Careful  attention 
is  to  be  given  to  the  study  of  the  nutritive  values  of  foods,  their 
digestibility,  combinations,  etc.,  also  to  the  general  principles  which 
govern  in  the  making  of  menus.  Familiarity  with  the  text  matter 
on  these  subjects  should  be  required  of  the  class;  the  lessons  so 
learned  to  be  impressed  during  the  practical  work  that  follows. 

LESSON  OUTLINE 

Lesson     I.     Principles   of    Canning:    (vegetables)    p.    253,    string 

beans,  corn,  pumpkin. 

Lesson     2.     Principles  of  Canning:  (fruits)  p.  256,  fruits,  tomatoes. 
Lesson     3.     Preservation  in  Salt:  p.  255,  string  beans,  cucumbers, 

peppers. 
Preservation  of  Eggs:   (water  glass)   p.  255. 

94 


SCIENCE  of  FOOD  and  COOKERY 


Lesson     4.     Cookery  and  Food  Preparation:  p.  61,  steamed  rice, 

rice  and  nut  patties,  stuffed  bell  peppers. 

Lesson  5.  Macaroni  family  style,  corn  dodgers,  stewed  beets. 
Lesson  6.  Vegetable  julienne  soup,  baked  bean  puree,  wheat 

sticks. 
Lesson     7.     Principles  of  Successful  Cookery:  p.  67,   spinach  or 

other   greens,   cream   of   tomato    soup,    corn    meal 

puffs. 

Lesson     8.     Vegetable  salads,  mayonnaise,  garnitures. 
Lesson     9.     Nuttose,   potato   soup   with   dumplings,    wheat   puffs. 
Lesson  10.     Food  Economics:  p.  57,  baked  dressing  without  eggs, 

brown    gravy,    corn    bread.      (Save    some    of    the 

dressing  cold  for  the  next  lesson.) 
Lesson  u.     Nut  and  potato  pie,  savory  potato  hash,  stewed  lentils, 

gluten  gruel.      (Save  some  cooked  lentils   for  the 

next  class.) 
Lesson  12.     Lentil  and  potato  hash,  cream  of  corn  soup,  breaded 

tomato. 
Lesson  13.     Favorite  lentil  patties,   country  gravy,  Graham   fruit 

pudding. 
Lesson  14.     Principles  of  Bread  Making:  entire  wheat,  or  quick 

method,  Parker  House  rolls,  pumpkin  pie  without 

eggs. 

Lesson  15.  Wash  out  gluten,  savory  pot  roast,  oatmeal  gruel. 
Lesson  16.  Gluten  biscuit,  diabetic  bread,  diabetic  puffs,  soy 

coffee. 

Lesson  17.  Vegetable  gluten  stew,  lemon  snow,  custard  sauce. 
Lesson  18.  Vegetable  Gelatin:  p.  201,  lemon,  orange,  fruit,  aerated 

oatmeal  gems. 

Lesson  19.  Potato  stew  with  dumplings,  cereal  coffee,  junket. 
Lesson  20.  Mix  and  roll  out  noodles,  potato  duchess,  apple  snow. 
Lesson  21.  Cream  sauce,  noodles  au  gratin,  scalloped  beets,  baked 

parsnip,  sago  fruit  mold. 
Lesson  22.     Lemon  pie,  rice  and  soy  bean  loaf,  rice  and  soy  bean 

patties. 
Lesson  23.     Baked  savory  eggplant,  stewed  carrots,  cream   rolls. 

95 


SCIENCE  of  FOOD  ancC  COOKERY 


Lesson  24.     Loaf  cake,  icing,  granose  gruel. 

Lesson  25.  Vegetable  loaf  en  aspic,  tomato  salad  agar,  aerated 
wheat  gems. 

Lesson  26.  Lima  bean  and  macaroni  pie,  steamed  fruit  pudding, 
lemon  sauce. 

Lesson  27.     Fruit  salads,  sauces,  garnitures. 

Lesson  28.     Savory  potato,  rice  and  egg  croquettes,  Creole  sauce. 

Lesson  29.  Pasteurized  milk,  yogurt,  cottage  cheese,  butter  sub- 
stitutes, browned  flour,  oat  cookies. 

Lesson  30.     Potato  and  lima  bean  pie,  browned  rice,  cream  eggnog. 

Lesson  31.     Spanish  rice,  fruit  soup,  baked  custard. 

Lesson  32.     Ragout  of  vegetables,  pop-overs,  malted  nuts. 

Lesson  33.     Toasts,   fruit  eggnog,  coddled  egg. 

Lesson  34.     Sandwiches,  omelet  puff. 

Lesson  35.     Layer  cake,   frosting,  ornamenting. 

ESSENTIALS  TO  SUCCESS 

In  this  work,  as  in  any  other,  two  things  are  vital  to  success, — 
first  a  careful  planning,  and  then  the  carrying  out  of  the  plans 
made;  as  expressed  in  the  terse  sentence,  "Plan  your  work,  then 
work  your  plan." 

All  the  ingredients  necessary  for  the  preparation  of  a  dish 
should  be  at  hand  and  carefully  measured  before  the  work  of 
combining  them  is  begun.  Accuracy  in  measuring  and  careful- 
ness in  combining  are  as  essential  to  the  success  of  a  recipe  as 
is  the  knowledge  of  what  is  to  go  into  it. 

The  effect  of  heat  at  different  temperatures,  and  the  time  of 
exposure  to  it,  must  be  understood.  But  this  knowledge  can  come 
only  as  a  result  of  experience. 

The  following  articles  are  necessary  for  measuring:  a  cup 
holding  exactly  one  half  pint,  with  thirds  and  fourths  indicated, 
teaspoons  and  tablespoons  of  regulation  sizes,  and  a  common  table 
knife.  To  insure  uniformly  good  results,  level  measurements  have 
been  adopted  by  leading  teachers  in  cookery,  as  the  best  guide 
that  can  be  given ;  and  these  will  be  used  throughout  this  book. 
The  following  table  of  measures  may  be  used  as  a  guide: 

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SCIENCE  of  FOOD  ancC  COOKERY 


TABLE  OF  MEASURES 

3  teaspoons    equal  i  tablespoon 

2  tablespoons  of  sugar  or  liquid  ....  equal  i  ounce 

16  tablespoons    equal  i  cup 

4  cups    equal  I  quart 

2  cups  of  sugar  and  most  liquids  . . .  equal  i  pound 

4  scant  cups  of  sifted  flour equal  i  pound 

10  eggs  equal  i  pint 

9  egg  whites  equal  I  cup 

8  whole  eggs  equal  i  pound 

12  yolks   (large)    equal  i  cup 

To  measure  a  cupful  of  any  dry  ingredient,  fill  the  cup,  round- 
ing slightly  by  placing  material  in  the  cup  with  a  spoon  ;  and  with 
the  sharp  edge  of  a  case  knife,  brush  off  all  material  that  is  piled 
above  the  brim.  Care  must  be  taken  not  to  shake  the  cup. 

To  measure  a  teaspoon  or  tablespoon  of  dry  ingredients,  dip 
the  spoon  into  the  same,  and  with  the  edge  of  a  case  knife  turned 
toward  the  tip  of  the  spoon,  brush  off  all  that  extends  above  its 
edge.  For  one  half  spoonful,  divide  with  a  knife  lengthwise  of 
the  spoon,  and  push  out  one  half ;  divide  halves  crosswise  for 
quarters.  The  term  "sifted  flour"  implies  that  flour  is  sifted  once 
before  measuring. 

In  combining  ingredients,  three  movements  are  employed,  de- 
scribed as  follows: 

1.  Stirring,  a  circular  motion  made  with  a  spoon  through  the 
ingredients,  continued  until  all  are  blended. 

2.  Beating,  a  turning  of  ingredients  over  and  over  rapidly  by 
means  of  a  spoon  or  .an  egg  whip,  to  inclose  air  by  continually 
bringing  the  under  part  to  the  surface,  allowing  the  utensil  used 
to  be  brought  constantly  in  contact  with  the  bottom  of  the  dish, 
and  up  through  the  whole  mixture. 

3.  Folding,  a  turning  over  and  over  of  the  ingredients;  best 
accomplished  by  a  vertical,  downward  motion  of  spoon  or  whip, 
bringing  it  up  through  the  mixture,  and  each  time  allowing  it  to 
come  in  contact  with  the  bottom  of  the  dish,  repeating  until  all 
is  thoroughly  blended.     This  is  a  slower  movement  than  that  of 
beating,  and  its  object  is  so  to  mix  ingredients  that  the  air  already 
introduced  may  not  escape. 

97 


XIII. 
BREAD 


"There  is  more  religion  in 
a  loaf  of  good  bread 
than  many  think." 


BREAD  constitutes  one  of  the  most  important  articles  of  diet, 
and  deserves  more  attention  than  it  receives.  Considering  the 
conveniences  that  exist  everywhere,  and  the  widespread  knowledge 
of  bread  making,  it  seems  unnecessary  and  wrong  to  put  poor 
bread  on  the  table.  One  has  well  said,  "Homemade  bread  requires 
care  and  attention ;  then  you  have  the  real  staff  of  life." 

Weight  for  weight,  bread  must  be  regarded  as  one  of  the 
most  nutritious  of  foods.  The  fact  that  more  than1  three  fifths 
of  the  loaf  of  bread  consists  of  solid  nutriment,  and  less  than  two 
fifths  water,  gives  it  a  special  place  in  the  list  of  foods;  and  no 
animal  food,  and  but  few  vegetable  foods,  can  be  compared  with  it. 

1  Bulletin  No.  28,  United  States  Department  of  Agriculture. 
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SCIENCE  of  FOOD  awf  COOKERY 


THE  BEST  FLOUR 

Wheat  is  the  most  important  cereal  used  in  American  and 
European  countries,  where  it  occupies  the  same  position  in  the, 
dietary  as  does  rice  among  the  Oriental  peoples.  When  a  good 
grade  of  flour  is  mixed  with  water  and  kneaded,  the  gluten  of 
the  wheat  becomes  very  elastic;  and  it  is  this  elasticity  that  holds 
in  the  dough  the  gas  formed  by  the  leaven,  until  the  dough  is 
sufficiently  light  and  porous. 

Wheat  contains  the  most  tenacious  gluten  of  any  of  the  cereals, 
and  hence  is  best  adapted  to  the  making  of  yeast-raised  bread. 
Rye  contains  a  strong  gluten,  and  next  to  wheat,  is  best  adapted 
to  the  making  of  raised  bread;  but  because  of  its  strong  flavor,  it 
is  usually  mixed  with  a  greater  quantity  of  wheat  flour.  Corn, 
oats,  barley,  rice,  etc.,  lack  the  tenacity  of  gluten  found  in  wheat 
and  rye,  and  therefore  cannot  be  used  alone  to  good  advantage, 
in  yeast-raised  bread.  In  bread  making,  they  are  used  chiefly  to 
give  variety  and  flavor,  the  proportion  of  these  flours  used  being 
generally  about  one  fourth  or  one  third. 

The  proportion  of  gluten  in  different  grades  of  wheat  varies ; 
but  the  mere  quantity  of  gluten  is  by  no  means  the  only  standard 
of  the  commercial  value  of  flour,  the  quality  also  counting  for 
much.  Soil  and  climate  are  essential  factors  in  modifying  the 
character  of  wheat,  and  necessarily  of  flour.  The  same  variety 
of  wheat,  grown  on  the  same  soil,  has  also  been  known  to  show 
varying  degrees  of  strength  of  its  gluten  in  different  seasons. 

Be  this  as  it  may,  as  a  rule,  wheat  grown  where  the  summers 
are  short  and  not  too  hot  furnishes  the  best  and  strongest  gluten 
for  bread  making.  For 
instance,  the  wheat 
grown  in  Russia  is  of 
the  best.  Canada  wheat, 
like  that  grown  in  the 
Northern  States,  is  ex- 
cellent, for  the  same 
reason.  Wheat  grown 
in  the  Middle  States  is 

99 


SCIENCE  of  FOOD  and  COOKERY 


of  fair  quality;  but  that  grown  in  the  Southern  States  and  that 
grown  in  California,  is  usually  soft,  containing  a  weak  gluten,  and 
consequently  not  well  adapted  to  the  making  of  yeast-raised  breads. 

Soft  wheat  is  light-colored  and  has  plump  kernels;  while  hard 
wheat  is  commonly  of  a  dark  color,  with  kernels  not  so  rounded 
as  the  former.  Soft  wheat  is  best  for  the  making  of  crackers, 
pastries,  and  the  like,  as  the  dough  is  more  brittle  than  that  made 
from  hard  wheat  flour.  Hard  wheat,  when  ground  entire  and 
made  into  bread,  gives  a  dark-colored  loaf  with  excellent  flavor. 
If  a  good  grade  of  flour  is  necessary  for  the  making  of  satis- 
factory white  bread,  it  is  all  the  more  needful  in  the  making  of 
entire  wheat  bread,  as  the  mixture  of  bran  particles  in  the  flour 
permits  the  gas  to  escape  a  little  more  readily  than  when  white 
flour  is  used,  wholly  or  in  part. 

In  order  to  make  good  entire  wheat  bread,  therefore,  it  is  first 
of  all  essential  to  have  a  flour  that  contains  a  strong  gluten ;  also 
the  flour  must  be  ground  fine,  to  prevent  the  gas  from  escaping 
before  the  dough  is  sufficiently  light.  The  dough  for  entire  wheat 
bread  must  be  soft  —  so  soft  that  it  can  scarcely  be  kneaded  on 
the  board.  This  is  most  important,  because  the  bran  absorbs 
moisture  in  the  loaf,  even  after  baking,  and  causes  it  to  dry  out. 

PRINCIPLES  OF  BREAD  MAKING 

Breads  are  divided  into  -two  classes : 

Fermented,  made  light  by  a  ferment,  yeast  being  usually  em- 
ployed. 

Unfermented,  made  light  by  the  introduction  of  air  into  the 
dough  or  batter. 

Fermented  bread  is  generally  made  by  mixing  flour,  water, 
salt,  fat,  and  yeast  to  a  dough,  a  small  amount  of  sugar  being 
added  to  hasten  fermentation.  The  dough  is  kneaded  until  it  is 
elastic  to  the  touch  and  does  not  stick  to  the  board,  the  object 
being  to  incorporate  air,  and  to  distribute  the  yeast'  uniformly.  It 
is  then  covered,  and  allowed  to  rise  until  it  has  doubled  its  bulk, 
and  does  not  respond  to  the  touch  when  tapped  sharply,  but 
gradually  and  stubbornly  begins  to  sink.  At  this  stage,  the  dough 
is  "ripe,"  and  ready  to  be  worked  down.  It  will  require  all  the 

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SCIENCE  of  FOOD  awf  COOKERY 


way  from  two  to  three  and  a  half  hours  to  rise,  depending  on  the 
grade  and  consistency  of  the  flour  used,  and  the  temperature  of 
the  room  in  which  it  is  set.  This  process  is  best  accomplished  at 
a  temperature  ranging  from  75°  to  85°  Fahrenheit.  The  bread 
is  then  worked  down  well,  turned  over  in  the  bowl,  and  left  to 
rise  until  about  three  fourths  its  original  bulk.  It  is  again  worked 
down  and  allowed  to  rise  the  third  time,  to  half  or  two  thirds  its 
original  bulk.  Then  it  is  turned  out  on  a  board,  worked  together, 
molded  into  loaves,  and  put  into  pans  for  baking.  The  third  ris- 
ing is  sometimes  dispensed  with ;  but  it  gives  such  a  good  grain 
to  the  loaf,  thus  improving  both  the  shape  and  the  texture  of  the 
loaf,  that  most  housewives  will  favor  it  after  a  trial. 

Bread  is  also  made  by  setting  a  sponge  at  the  beginning,  making 
a  batter  of  the  water,  the  yeast,  and  part  of  the  flour,  and  letting 
it  rise  until  it  is  light,  then  adding  the  remaining  ingredients,  and 
working  all  into  a  dough.  Bun  and  cracker  dough  is  usually  set 
with  a  sponge,  as  they  require  a  very  fine  and  light  texture,  which 
is  best  obtained  by  this  method.  Ordinary  white  and  entire  wheat 
breads  are  often  made  by  the  same  process.  A  sponge  is  light 
enough  when  it  appears  frothy  and  full  of  bubbles.  The  time 
required  will  vary  with  the  quantity  and  quality  of  yeast  used, 
and  with  the  temperature  of  the  room  in  which  it  is  set  to  rise. 

Bread  made  from  entire  wheat  or  Graham  flour  must  be 
watched  more  closely  than  that  made  from  white  flour,  as  it  rises 
in  less  time  than  white  bread,  and  the  gas  escapes  from  the  dough 
more  easily.  Entire  wheat  bread,  furthermore,  must  not  be  per- 
mitted to  rise  so  light  in  the  pans  as  white  flour  bread.  Care  in  this 
respect  will  preserve  in  the  bread  that  sweet,  nutty,  wheat  flavor 
which  is  so  characteristic  of  bread  made  from  the  entire  grain,  but 
which  will  be  lacking  if  the  loaves  rise  too  light  in  the  pans. 

MOLDING  THE  LOAVES 

In  molding  the  loaves,  it  is  necessary  that  each  loaf  be  kneaded 
well.  If  the  dough  is  put  into  the  pans  in  soft  loaves, —  soft 
because  they  were  not  kneaded  enough, —  the  bread  will  rise  flat 
on  the  top  instead  of  rounded,  and  is  likely  to  fall  when  placed 
in  the  oven.  Each  loaf  should  be  kneaded  into  a  hard  roll,  then 


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SCIENCE  of  FOOD  and  COOKERY 


flattened  down,  and  rolled  up  into  a  hard  roll.  Put  into  oiled 
pans,  and  brush  the  top  of  each  loaf  with  an  oiled  brush,  to  pre- 
vent a  crust  from  drying  on  while  the  bread  is  rising. 

PROVING  THE  LOAVES 

It  is  very  important  to  know  when  the  dough  is  sufficiently 
light  after  it  has  been  placed  in  the  pans.  It  should  never  be 
allowed  to  rise  to  its  limit  before  it  is  put  into  the  oven,  but  should 
continue  to  rise  for  the  first  ten  minutes  afterwards.  It  is  far 
better  to  bake  the  bread  a  little  too  soon  than  to  let  it  get  too 
light.  If  it  is  permitted  to  rise  too  much  in  the  pans,  it  will  be 
coarse-grained  and  rather  tasteless.  If,  however,  the  loaves  get 
too  light  in  the  pans,  they  may  be  molded  over  and  put  to  rise 
again.  To  test  the  lightness  of  the  dough  in  the  pans,  press  the 
loaf  gently  with. the  index  finger.  If  it  responds  promptly  to 
the  pressure  of  the  finger,  it  may  be  left  to  rise  more;  but  if  it 
responds  weakly,  it  should  be  placed  in  the  oven  immediately. 

BAKING 

Bread  should  be  baked  in  a  quick  oven  to  begin  with.  The 
oven  should  not  be  so  hot  as  to  burn  the  outside  of  the  loaf  before 
the  inside  is  cooked,  but  should  be  of  such  a  temperature  that  the 
bread  may  rise  for  the  first  ten  minutes,  and  then  have  sufficient 
crust  to  hold  it  up,  when  the  fire  should  be  closed  up  to  hold  a 
steady  heat  until  the  bread  is  done.  For  the  small  loaves,  forty 
to  forty-five  minutes  is  generally  sufficient;  for  the  larger  ones  or 
those  of  ordinary  size,  one  hour  to  an  hour  and  a  quarter.  A  well 
baked  loaf  may  be  lifted  from  the  pan  and  placed  upon  the  palm 
of  the  hand  without  burning  it.  This  should  always  be  the  case 
when  bread  is  well  baked  and  the  moisture  evaporated.  When 
done,  remove  from  the  pans  and  lay  on  the  side  on  a  wire  rack 
to  cool.  If  brushed  over  the  top  with  warm  water  just  after  it 
is  taken  out  of  the  oven,  the  crust  of  the  bread  will  keep  softer, 
and  will  have  a  nice  color. 

It  is  well  to  remember  that  when  yeast  bread  is  set  warm,  it 
must  be  kept  warm  throughout  the  rising,  as,  if  it  becomes  chilled 
after  it  begins  to  work,  it  will  be  "sickly,"  and  is  likely  to  sour. 
When  a  sponge  or  dough  is  set  at  night,  it  should  always  be  set 

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SCIENCE  of  FOOD  ancf  COOKERY 


with  cold  water,  about  65°  or  70°,  or  about  the r  temperature  of 
the  room.  Bread  set  at  night,  furthermore,  requires  only  half  as 
much  yeast  as  is  used  for  bread  set  during  the  day.  Night  bread 
is  usually  set  with  a  sponge,  the  amount  of  flour  used  being  about 
the  same  by  measure  as  that  of  the  liquid.  By  morning,  it  will 
be  lively,  and  when  mixed  into  a  dough,  will  rise  very  quickly 
without  any  warming. 

As  a  general  rule,  with  the  best  quality  of  white  flour,  three 
measures  of  flour  to  one  of  water  are  required  to  make  a  dough 
of  the  proper  consistency.  For  making  entire  wheat  or  Graham 
bread,  less  flour  is  used  in  proportion. 

YEASTS 

Yeasts  belong  to  the  fungi,  one  of  the  lowest  order  of  non- 
flowering  plants,  without  leaves  or  stems.  Like  all  other  plants, 
they  require  warmth,  moisture,  and  food  in  order  to  grow ;  and 
when  properly  supplied  with  these,  they  multiply  rapidly. 

Pasteur  found,  by  experimentation,  that  when  yeast  from  fresh 
grape  juice  was  watched  under  the  microscope,2  "two  cellules  had 
furnished  eight,  including  the  two  mother  cells,  in  the  course  of 
two  hours."  Fermentation  proceeds  slowly  at  a  temperature  50°  F. ; 
but  from  seventy  to  ninety  degrees,  it  grows  rapidly.  Fermenta- 
tion may  be  arrested  by  the  exhaustion  of  either  the  fermenting 
agent  (yeast)  or  the  food  supply  (starch  or  sugar),  or  by  ex- 
posure to  heat  at  the  temperature  of  boiling  water.  When  not 
well  nourished,  the  yeast  cells  begin  to  break  up  and  die,  and 
finally  decompose  with  an  offensive  odor. 

Yeast  converts  sugar  into  alcohol,  carbon  dioxide,  and  other 
products  of  fermentation;  and  it  is  believed  that  leavened  bread 
owes  its  flavor  largely  to  these  organic  substances.  Dried  yeast 
cakes  are  made  by  mixing  about  20%  starch  with  the  yeast  for 
the  purpose  of  keeping  it.  Pure  yeast  (washed  and  pressed  into 
cakes,  as  compressed  yeast)  will  keep  for  weeks  in  a  cold  place, 
such  as  an  ice  box;  but  it  will  spoil  in  a  few  days  at  best  if  not 
kept  cold.  In  the  making  of  all  the  homemade  liquid  yeasts, 
essentially  the  same  principles  are  involved, —  the  introduction  of 

2  "Leavening  Agents,"  by  Hart. 

103 


SCIENCE  of  FOOD  and  COOKERY 


a  dried  yeast  cake,  or  a  small  quantity  of  lively  yeast,  into  a  mix- 
ture of  some  kind  of  starch,  such  as  potato,  or  flour,  or  both. 
Under  proper  conditions  of  warmth,  the  small  amount  of  yeast 
begins  to  supply  itself  with  food  by  converting  the  starch  into 
dextrin,  and  multiplies  itself  with  great  rapidity,  and  will  con- 
tinue to  do  so  as  long  as  there  is  material  to  supply  it  with  the 
means  of  growth. 

While  the  growth  of  yeast  under  normal  conditions  is  rapid, 
its  decay  is  equally  so;  and  unless  preserved  by  some  means,  the 
yeast  plants  will  die,  and  the  mixture  become  sour.  If  not  to  be 
used  immediately,  yeast  should  be  placed  in  some  receptacle  as 
nearly  air-tight  as  possible,  and  set  in  a  cool  cellar  or  refrigerator, 
where  it  can  be  kept  at  a  temperature  not  conducive  to  fermen- 
tation. Thus  kept,  the  little  yeast  plants  will  remain  dormant 
until  again  surrounded  by  favorable  conditions  for  growth. 

The  starch  of  potato  seems  to  furnish  better  material  for  the 
growth  of  yeast  than  that  of  flour.  The  potatoes  should  be  per- 
fectly mature  when  used  for  this  purpose;  new  ones  will  positively 
not  answer  the  purpose.  Sugar  helps  to  nourish  the  yeast  plant,  and 
a  small  amount  is  usually  employed  in  making  yeastx 

The  most  convenient  yeast  is  that  sold  as  compressed  yeast. 
It  should  be  used  only  when  fresh,  its  freshness  being  determined 
by  its  light  color  and  the  absence  of  dark  streaks.  When  com- 
pressed yeast  is  unobtainable,  very  satisfactory  results  follow  the 

use  of  liquid  yeast. 

LIQUID  YEAST 

I  cake  dried  yeast  2  cups  potato  water 

J4  cup  (4  level  tablespoons)  sugar 

Drain  the  water  from  boiled  potatoes  at  noon,  and  when  it  is 
cooled  to  about  100°,  add  the  sugar  and  the  yeast  cake  broken  up. 
Put  in  a  glass  jar  and  set  in  a  warm  place  until  the  evening.  The 
liquid  should  measure  2  cups,  and  should  be  covered  with  a  thick 
foam  before  it  is  used  for  bread.  Salt  and  shortening  retard  the 
action  of  yeast,  hence  are  omitted  in  setting  a  sponge,  and  are 
added  in  mixing  the  dough.  Use  4  measures  of  water  to  i  meas- 
ure of  the  above  liquid  yeast  when  set  at  night,  and  2  measures 
of  water  to  I  of  yeast  if  set  during  the  day. 

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SCIENCE  of  FOOD  ancf  COOKERY 


FERMENTED  BREADS 

ENTIRE  WHEAT  BREAD  No.  1 

Ij4  quarts  cold  water  4  tablespoons  melted  vegetable  fat 

l/2  cake  compressed  yeast  4  tablespoons  sugar 

2  tablespoons  salt  3l/2  quarts  entire  wheat  flour 

Night  Sponge  (9  p.  m.). —  Dissolve  the  yeast  in  i  tablespoon 
water  to  a  smooth  paste  and  add  the  cold  liquid.  Add  il/2  quarts 
of  the  flour  and  beat  to  a  smooth  batter.  Cover,  and  if  the  weather 
is  cold,  wrap  in  a  cloth  until  the  morning. 

Dough  (6  a.  m.). —  Add  the  salt,  the  sugar,  and  the  vegetable 
fat  to  the  sponge,  and  mix  well.  Add  the  balance  of  the  flour, 
reserving  a  large  handful  for  the  board,  and  mix  to  a  soft  dough. 
Turn  out  on  a  floured  board,  and  knead  until  elastic  to  the  touch 
(about  5  to  8  minutes)  ;  then  put  into  an  oiled  bowl,  cover,  and 
let  rise  until,  when  tapped  sharply,  it  gradually  begins  to  sink, 
which  will  require  from  il/2  to  3  hours.  Work  down  thoroughly, 
turn  over  in  the  bowl,  cover,  and  let  rise  again  until  about  three 
fourths  its  original  bulk;  then  work  down  the  second  time.  Cover, 
and  let  rise  the  third  time,  until  about  two  thirds  its  former  bulk; 
then  turn  out  on  the  floured  board,  knead  again,  mold  into  loaves, 
and  put  into  pans  for  baking.  Brush  over  the  top  of  each  loaf 
with  an  oiled  brush,  and  let  rise  until,  when  pressed  with  the  finger, 
it  responds  rather  weakly  to  the  pressure ;  then  bake  in  a  good  oven. 

Study  instructions  previously  given  for  molding  and  proving 
the  loaves,  and  the  length  of  time  for  baking. 

In  hot  weather,  the  day  recipe  is  to  be  preferred. 

ENTIRE  WHEAT  BREAD  No.  2  (Day  Recipe) 

4  tablespoons  melted  vegetable  fat  il/2  quarts  zvarm  water 

4  tablespoons  sugar  I  cake  compressed  yeast 

3l/2  quarts  entire  wheat  flour  2  tablespoons  salt 

Dissolve  the  yeast  in  il/2  tablespoons  water,  add  the  warm 
juid,  the  salt,  the  sugar,  and  the  fat,  and  mix  well.  Add  the 
flour  (reserving  a  handful  for  the  board),  and  mix  into  a  soft 
dough.  Turn  out  on  a  floured  board,  and  knead  until  elastic  to 
the  touch.  Put  into  an  oiled  bowl,  cover,  and  set  in  a  warm  room 
to  rise.  Proceed  and  finish  the  same  as  for  entire  wheat  bread  No.  I. 

(USE  LEVEL  MEASUREMENTS   FOR  ALL  INGREDIENTS.)  105 


SCIENCE  of  FOOD  and  COOKERY 


FRUIT  BREAD 

Take  half  of  either  of  the  foregoing  recipes  for  entire  wheat 
bread,  after  it  has  risen  the  first  time.  Add  l/$  cup  melted  vege- 
table fat,  l/3  cup  sugar,  and  work  into  the  dough  until  absorbed. 
Add  3  cups  of  seedless  sultana  raisins  that  have  been  washed, 
drained,  and  heated  in  a  covered  vessel  until  hot  through,  then 
cooled.  Work  them  into  the  dough  by  folding  the  dough  over 
and  over  until  they  are  well  mixed  through.  Cover,  and  let  rise 
again  until  about  three  fourths  its  original  bulk;  then  turn  out 
on  a  floured  board,  work  together,  mold  into  loaves,  and  put  into 
pans  for  baking.  Raise  and  finish  the  same  as  entire  wheat  bread. 

GRAHAM  BREAD  (So  Called) 

i  quart  warm  water  2  tablespoons  sugar 

i  cake  compressed  yeast  2  tablespoons  melted  vegetable  fat 

il/2  tablespoons  salt  iJ4  quarts  entire  wheat  flour 

ll/2  quarts  white  bread  flour 

Dissolve  the  yeast  in  il/2  tablespoons  water,  add  the  warm 
liquid,  the  salt,  the  sugar,  and  the  fat,  and  mix  well.  Add  the 
flour  (reserving  a  small  handful  for  the  board),  and  mix  into  a 
dough.  Knead  until  elastic  to  the  touch  (about  8  minutes  or 
more).  Put  into  an  oiled  bowl,  cover,  let  rise,  and  finish  the 
same  as  for  entire  wheat  bread. 

BRAN  BISCUIT 

Take  one  half  of  the  above  Graham  bread  dough  after  it  has 
risen  and  has  been  worked  down  the  second  time.  Add  3  table- 
spoons warm  molasses  and  *4  cup  scalded  and  warm  rich  cream 
(or  2  tablespoons  melted  vegetable  fat  and  2  tablespoons  canned 
milk),  and  work  into  the  dough  until  absorbed.  Add  2  cups  bran, 
and  work  into  the  dough  by  folding  it  over  and  over  until  blended. 
Cover,  and  let  stand  until  it  begins  to  rise  again  (about  20 
minutes)  ;  then  roll  out  to  J^-inch  thickness,  cut  with  a  biscuit 
cutter,  lay  in  an  oiled  baking  pan,  let  rise  about  half  again  their 
original  size,  and  "bake  in  a  medium  oven. 

1 06  <USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


GRAHAM  BUNS 

2  cups  milk  J4  cup  melted  vegetable  fat 

i  cake  compressed  yeast  i  teaspoon  salt 

Y$  cup  sugar  2  cups  white  flour 

About  4  cups  Graham  or  entire  wheat  flour,  or  enough  to  make  a  soft  dough 

Dissolve  the  yeast  in  il/2  tablespoons  water,  add  the  milk 
scalded  and  still  warm,  and  beat  in  2  cups  white  flour  to  a  smooth 
batter.  Cover,  and  set  in  a  warm  place  until  light  (about  il/2 
hours).  Add  the  salt,  the  sugar,  and  the  fat,  and  mix  well.  Add 
the  rest  of  the  flour,  or  enough  to  make  a  very  soft  dough.  Turn 
out  on  a  floured  board  and  knead,  turning  over  and  over  until 
elastic  to  the  touch;  then  put  into  an  oiled  bowl,  cover,  and  let 
rise  until  when  tapped  sharply  it  begins  to  sink.  Work  down 
well  in  the  bowl,  cover,  and  let  rise  the  second  time  until  about 
three  fourths  its  original  bulk;  then  turn  out  on  the  floured  board, 
work  thoroughly,  cut  and  mold  into  small  buns,  and  lay  in  an 
oiled  baking  pan.  Set  in  a  warm  place,  with  a  cloth  over  the  pan 
if  convenient,  and  let  rise  until  very  light ;  then  bake  in  a  me- 
dium oven. 

RYE  BREAD 

I  quart  warm  water  2  tablespoons  sugar 

i  cake  compressed  yeast  2  tablespoons  melted  vegetable  fat 

il/2  tablespoons  salt  6  cups  entire  wheat  flour 

5  cups  rye  flour 

Dissolve  the  yeast  in  il/2  tablespoons  water,  add  the  warm 
liquid,  the  salt,  the  sugar,  and -the  fat,  and  mix  well.  Add  the 
flours,  reserving  a  large  handful  of  the  entire  wheat  flour,  for  the 
board,  and  mix  into  a  dough.  Knead  until  elastic  to  the  touch, 
put  into  an  oiled  bowl,  cover,  and  set  in  a  warm  room  to  rise,  the 
same  as  for  entire  wheat  bread;  and  when  it  has  been  worked 
down  the  second  time,  roll  into  ordinary  rye  bread  loaves.  Lay 
in  an  oiled  baking  pan,  cut  three  gashes  across  each  loaf,  cover 
with  a  cloth,  let  rise  until  very  light,  and  bake  as  usual. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  107 


SCIENCE  of  FOOD  and  COOKERY 


RAISED  CORN  BREAD 

3  cups  corn  meal  2  cups  cold  water 

g  cups  entire  wheat  flour  il/2  tablespoons  salt 

(ground  fine)  y±  cup  melted  vegetable  fat 

3  cups  boiling  water  J4  CUP  sugar 

i  cake  compressed  yeast 

Put  the  corn  meal  into  a  bowl,  and  pour  on  the  boiling  water 
in  a  slow  stream,  stirring  constantly.  Add  the  cold  water,  and 
mix  well.  Dissolve  the  yeast  in  a  little  water;  and  when  the 
scalded  meal  is  cooled  to  about  85°,  add  the  yeast  and  2  cups 
entire  wheat  flour,  and  mix  well.  Cover,  and  set  in  a  warm  room 
until  light  and  spongy  (about  il/2  to  2  hours)  ;  then  add  the  salt, 
the  sugar,  and  the  fat,  and  mix  well.  Add  the  remaining  flour,  or 
enough  to  make  a  medium  soft  dough,  and  knead  on  a  board  until 
elastic ;  then  put  into  an  oiled  bowl,  cover,  and  set  in  a  warm  room 
to  rise.  Follow  the  directions  for  raising  entire  wheat  bread ;  and 
when  it  has  been  worked  down  the  first  time,  mold,  and  put  into 
pans  for  baking.  Do  not  allow  it  to  rise  too  light  in  the  pans. 

PARKER  HOUSE  ROLLS 

I  cup  scalded  and  warm  milk  2  tablespoons  vegetable  fat 

Yt  cake  compressed  yeast  2  tablespoons  sugar 

2l/2  cups  bread  flour  l/2  teaspoon  salt 

Dissolve  the  yeast  in  2  teaspoons  water,  add  the  warm  milk, 
and  beat  in  I  cup  white  flour  to  smooth  batter.  Cover,  and  set 
in  a  warm  room  until  very  light  (from  il/2  to  2  hours).  Add 
the  salt,  the  sugar,  and  the  fat,  and  beat  into  the  sponge.  Add 
the  remainder  of  the  flour,  reserving  a  handful  for  the  board,  and 
mix  to  a  soft  dough.  Turn  out  on  a  floured  board,  and  knead 
gently  until  elastic,  being  careful  that  it  does  not  stick  to  the 
board.  Put  into  an  oiled  bowl,  cover,  and  let  rise  until,  when 
tapped,  it  begins  to  sink;  then  work  down  well,  and  let  rest  until 
half  again  its  original  bulk.  Work  together,  and  turn  out  on  a 
floured  board.  Divide  into  i^-ounce  pieces,  and  divide  each 
piece  into  two.  Roll  out  into  small,  round  buns,  and  lay  on  a 
well  floured  board.  When  they  have  risen  to  nearly  half  again 
their  original  bulk,  make  a  crease  through  the  center,  with  a  small 

lOg  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


roller  the  size  of  a  broom  handle.  Oil  one  half,  fold  the  other 
half  over,  and  press  together.  Lay  in  an  oiled  baking  pan,  let 
rise  until  very  light,  then  bake  in  a  quick  oven. 

SHORTCAKE 

Use  the  same  ingredients  as  for  Parker  House  rolls,  except  to 
add  i  egg,  slightly  beaten,  to  the  sponge  when  it  is  light,  and  this 
will  require  l/2  cup  more  of  flour.  Mix  to  dough,  and  raise  the 
same  as  the  preceding.  Roll  out  to  ^-inch  thickness,  and  lay  in 
an  oiled  baking  pan.  Brush  over  with  oil,  and  sprinkle  with  flour, 
then  with  sugar.  Press  down  with  a  spoon  so  the  particles  of 
flour  get  moistened  on  the  top.  Let  rise  until  very  light,  and  bake 
in  a  quick  oven. 

STEAMED  BROWN  BREAD 

I  cup  scalded  milk  Y?  cup  rye  flour 

Yz  cake  compressed  yeast  l/2  cup  bran 

I  cup  Graham  flour  I  teaspoon  salt 

34  cup  corn  meal  (lightly  YJ>  cup  warm  molasses 

toasted  in  the  oven)  I  tablespoon  vegetable  fat 

34  cup  sultana  raisins 

Dissolve  the  yeast  in  2  teaspoons  water,  add  the  warm  milk, 
and  beat  in  the  Graham  flour  to  a  smooth  batter.  Cover,  and  set 
in  a  warm  room  for  il/2  hours.  Add  the  salt,  the  warm  molasses, 
and  the  oil,  and  beat  into  the  sponge.  Have  the  raisins  soaked 
overnight,  and  warmed.  Mix  all  the  ingredients  with  a  heavy 
spoon  until  thoroughly  mixed.  Cover,  and  let  rise  until,  when 
tapped  sharply,  it  begins  to  sink.  Then  work  down  well.  Put  at 
once  into  an  oiled  pail  with  tight-fitting  cover,  and  steam  for  2 
hours.  Turn  out  on  an  oiled  pie  tin,  and  bake  in  the  oven  for  15 
minutes,  fy  cup  of  rye  meal  can  be  substituted  for  the  rye  flour 
and  the  bran,  when  on  hand. 

QUICK  METHOD  BREAD  (for  Class  Work) 

YT.  cup  warm  water  i  teaspoon  sugar 

Yi  cake  compressed  yeast  i  teaspoon  melted  vegetable  fat 

Scant  Yt  teaspoon  salt  J4  cup  white  bread  flour 

i  cup  entire  wheat  flour 

(USB  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  IOQ 

8 


SCIENCE  of  FOOD  and  COOKERY 


Dissolve  the  yeast  in  I  tablespoon  water,  add  the  warm  liquid, 
and  beat  in  the  white  flour  to  a  smooth  batter.  Cover,  and  set  in 
a  warm  place  until  the  sponge  is  light  and  full  of  bubbles,  which 
will  require  about  30  to  35  minutes.  Add  the  salt,  the  sugar,  and 
the  fat,  and  mix  well.  Add  the  entire  wheat  flour  (reserving  a 
large  spoonful  for  the  board),  and  mix  into  a  dough.  Knead  until 
very  elastic,  then  place  immediately  in  an  oiled  (i-pound)  bread 
tin.  Brush  over  the  top  with  an  oiled  brush,  set  in  a  warm  place 
to  rise  until  about  double  its  bulk,  and  bake  in  a  medium  oven. 
Under  favorable  conditions,  this  process  requires  but  2  to  2*^ 
hours  in  which  to  have  the  bread  complete. 

GLUTEN  BISCUIT 

4  cups  strong  white  bread  flour  il/3  cups  cold  water 

Mix  to  a  dough ;  then  break  and  pull  apart  until  very  elastic 
and  "rubbery,"  and  let  soak  in  water  for  l/2  hour.  Wash  out  the 
starch,  changing  the  water  (pouring  it  off  slowly,  so  as  not  to  lose 
any  of  its  gluten)  until  the  water  runs  clear.  Wring  out  as  much 
water  as  possible,  place  the  gluten  in  a  large  soup  bowl  with  a 
tight-fitting  plate  or  bowl  over  the  top,  and  let  stand  in  a  cold 
place  overnight  to  ripen.  Drain  well.  Wet  a  cutting  board  thor- 
oughly, and  lay  the  gluten  on  it.  Cut  into  small  squares,  about 
the  breadth  of  the  thumb  nail,  lay  in  an  oiled  baking  pan,  leaving 
plenty  of  space  between,  and  bake  in  a  slow  oven  until  crisp  and 
a  very  light  golden  color. 

DIABETIC  BREAD  (Strong  in  Gluten) 

Take  the  above  "ripe"  gluten,  work  in  warm  water  to  take  off 
the  chill,  drain  well,  and  put  into  a  bowl.  Dissolve  i  cake  com- 
pressed yeast  in  \y2  tablespoons  water,  add  I  tablespoon  flour,  and 
make  smooth.  Work  this  into  the  gluten  with  y2  teaspoon  salt. 
Then  work  in  gradually  I  cup  flour  by  pulling  the  gluten  apart 
and  dipping  it  into  the  flour,  until  all  the  flour  is  absorbed  in  the 
gluten.  Then  work  in  2  tablespoons  melted  vegetable  fat  in  like 
manner.  Put  into  an  oiled  bowl,  cover,  and  set  in  a  warm  room 
to  rise.  When  very  light,  work  down,  and  let  rest  until  it  begins 

JIO  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and  COOKERY 


to  rise  again.     Then  mold  into  a  loaf,  and  put  into  a  pan  for 
baking.     Let  rise  until  light,  and  bake  in  a  good  oven. 

CUT  ZWIEBACK 

Cut  stale  bread  into  slices  about  ^  of  an  inch  thick,  put  into 
a  shallow  baking  pan  in  single  layers,  and  set  in  a  slow  oven  until 
thoroughly  dried.  Then  put  into  a  moderate  oven,  and  allow  it 
to  brown  to  a  golden  color  through  the  entire  thickness. 

PULLED  ZWIEBACK 

Take  fresh  bread,  and  break  carefully,  pulling  into  pieces  in- 
stead of  using  pressure.  The  pieces  should  be  about  the  size  of 
a  medium  apple.  Proceed  to  dry  and  bake,  the  same  as  for  cut 
zwieback. 

UNFERMENTED  BREADS 

Un fermented  breads  are  of  two  kinds,  dough  breads  and  batter 
•  breads.  Being  free  from  any  chemical  or  ferment,  they  are  whole- 
some, and  are  easily  digested  when  properly  made.  Space  will  not 
permit  us  to  enter  into  an  extended  discussion  of  the  effects  fol- 
lowing the  use  of  sodium  bicarbonate  (soda)  and  baking  powders 
in  bread  making.  However,  a  few  quotations  from  authoritative 
sources  may  be  of  interest. 

Harvey  W.  Wiley,  food  expert  and  chemist,  in  his  book  "Foods 
and  Their  Adulteration,"  under  the  caption  "Harmfulness  of  Bak- 
ing Powder  Residues,"  page  253,  has  the  following  to  say: 

"The  question  of  harmfulness  of  the  residues  left  by  the  various 
forms  of  baking  powder  is  one  which  has  been  of  much  interest 
to  the  hygienist  and  physician.  It  is  not  claimed  in  any  case  that 
the  residues  are  beneficial.  The  principal  question  which  has  been 
discussed  is,  Which  of  them  is  the  least  harmful  ?  This  is  a  question 
which  it  is  not  proper  to  enter  into  in  this  manual.  It  might,  how- 
ever, not  be  out  of  place  to  say  that  the  use  of  chemical  reagents  for 
leavening  bread  is  not  so  advisable  as  the  ordinary  fermentation." 

"It  would  be  better,  evidently,  if  all  people  used  more  yeast 
breads  and  less  baking  powder  rolls.  At  the  same  time,  the  utility 
and  convenience  of  baking  powder  cannot  be  denied,  and  this  is 

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SCIENCE  of  FOOD  and  COOKERY 


a  factor  which  must  be  taken  into  consideration  in  the  general 
discussion  and  final  resolution  of  the  question." 

In  writing  for  Good  Housekeeping,  May,  1914,  on  the  subject 
"The  Baking  Powder  Question,"  Dr.  Wiley  says  further : 

"As  a  matter  of  fact,  all  baking  powders  leave  residues  in  the 
food.  The  alum  baking  powders  leave  a  residue  consisting  of 
Glauber's  salts  (sulphate  of  soda)  and  aluminum  hydrate.  The 
cream  of  tartar  baking  powders  leave  a  residue  of  tartrate  of  soda 
and  potash, —  Rochelle  salts.  The  phosphoric  baking  powders 
leave  a  residue  of  phosphate  of  lime  and  soda." 

"According  to  my  own  personal  view,  the  continual  ingestion 
of  bread  containing  excessive  quantities  of  mineral  ingredients 
of  any  of  the  kinds  mentioned  above  is  not  desirable.  Of  the 
three  kinds  of  salts  which  are  left  in  the  bread,  there  is  little 
choice  between  those  produced  by  the  cream  of  tartar  and  phos- 
phoric breads." 

"My  advice  to  housekeepers  is  to  use  as  little  baking  powder 
as  possible.  Serve  unleavened  bread,  or  that  which  is  leavened 
with  yeast.  The  man  who  will  invent  a  pure  carbon  dioxide  in  a 
compressed  form  which  can  be  liberated  in  bread  without  leaving 
any  residue  will  be  a  benefactor  to  the  race." 

Dr.  I.  P.  Pavlov,  professor  in  the  Imperial  Military  Academy 
of  Medicine,  St.  Petersburg,  writes  as  follows :  "Concerning  the  ef- 
fects of  a  continued  addition  of  sodium  bicarbonate  to  the  food, — 
such  an  addition  for  a  length  of  time  markedly  depresses  the 
secretory  activity  of  the  pancreas,  and  brings  it  down  to  an  unusu- 
ally low  level."  "To  sodium  bicarbonate  (soda),  an  inhibkory 
influence  must  be  ascribed." — "The  Work  of  the  Digestive 
Glands,"  pages  113,  /-/j. 

In  regard  to  the  destructive  action  of  soda  on  vitamines  in 
food,  the  Monthly  Bulletin,  Indiana  State  Board  of  Health,  of 
June,  1916,  contains  the  following:  "Another  disease  ca'lled  pel- 
lagra, which  frequently  ends  in  insanity  and  death,  is  also  produced 
by  eating  devitamined  foods.  It  is  foUnd  that  soda  kills  vitamines ; 
therefore  we  must  not  put  soda  into  our  foods.  .  .  .  Biscuits  made 
light  with  bicarbonate  of  soda  (baking  soda),  and  which  always 

TJ2  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  antf  COOKERY 


have  a  'soda  taste,'  are  very  unwholesome.  .  .  .  Cooks  should  not 
use  bicarbonate  of  soda  in  cooking  dried  beans,  dried  corn,  dried 
peas,  and  the  like,  even  if  it  does  hasten  the  process." 

BATTER  BREADS 

Air  may  be  incorporated  into  a  batter  by  beating.  The  use  of 
eggs  is  a  great  aid,  as  the  white  of  egg,  when  beaten,  readily 
catches  air  and  helps  to  convey  it  into  the  batter.  The  following 
recipes  will  help  to  illustrate  these  principles. 

WHEAT  PUFFS 

I  cup  sifted  white  flour  2  teaspoons  melted  vegetable  butter 

J/s  cup  entire  wheat  flour  i  egg  separated 

YZ  teaspoon  salt  i  cup  milk 

Put  the  milk,  the  egg  yolk,  the  salt,  and  the  fat  into  a  bowl, 
and  mix  well.  Add  the  flour,  and  mix  smooth,  using  a  spoon. 
( Do  not  beat  the  batter  when  the  white  is  beaten  separately,  or 
the  puffs  will  blow  out  in  the  top.)  Beat  the  white  stiff,  and  fold 
in  the  batter  by  a  few  long  strokes,  so  as  not  to  break  down  the 
lightness  of  the  egg  too  much.  Dip  with  a  large  spoon  into  hot, 
oiled  iron  gem  pans,  and  bake  in  a  medium  oven  to  a  nice  brown. 

CORN  MEAL  PUFFS 

i  cup  pastry  flour  y2  teaspoon  salt 

Ys  cup  corn  meal  (toasted  2  teaspoons  vegetable  fat 

lightly  in  the  oven)  I  scant  cup  milk 

i  egg  separated 

Make  a  batter  of  flour,  corn  meal,  milk,  oil,  salt,  and  yolk  of 
egg,  and  stir  smooth.  Beat  the  white  -stiff,  and  gradually  fold  the 
batter  into  the  beaten  white,  and  bake  the  same  as  wheat  puffs. 

WHEAT  GEMS 

i  cup  sifted  white  flour  2  tablespoons  melted  vegetable  butter 

2/z  cup  entire  wheat  flour  l/2  teaspoon  salt 

i  cup  milk  i  egg 

Put  the  whole  egg  into  a  bowl,  add  the  milk  and  the  salt,  and 
beat  well.  Blend  the  flours  together,  and  add  them  gradually, 
beating  constantly,  and  continue  to  beat  for  a  few  minutes  after 
all  the  flour  has  been  added.  Add  the  vegetable  fat,  and  continue 

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SCIENCE  of  FOOD  and  COOKERY 


to  beat   for  a  few  moments.     Fill  the  hot,  oiled  iron  gem  pans, 
and  bake  in  the  same  manner  as  for  wheat  puffs. 

RAISIN  PUFFS 

Add  i/3  cup  of  seedless  sultana  raisins  to  either  of  the  fore- 
going recipes  for  bread,  the  raisins  having  first  been  washed, 
drained,  and  warmed  in  the  oven  or  in  a  closed  saucepan  long 
enough  to  soften  and  swell  them,  and  then  cooled. 

AERATED  OATMEAL  GEMS 

i]/3  cups  milk  I  tablespoon  sugar 

Yz  teaspoon  salt  il/s  cups  rolled  oats   (H.  O.) 

2  tablespoons  melted  vegetable   fat         l/z  cup  entire  wheat  or  Graham  flour 

Put  the  sugar,  the  milk,  the  salt,  and  the  fat  into  a  bowl,  and 
mix  well.  Add  the  rolled  oats  and  the  flour,  mix  to  a  smooth 
batter,  and  set  in  a  cold  place  overnight.  Beat  a  few  hard  strokes 
with  a  spoon,  and  dip  into  hot,  oiled  iron  gem  pans,  and  bake 
in  a  medium  oven  to  a  nice  brown. 

Note. —  Only  iron  gem  pans  should  be  used  for  aerated  breads, 
as  it  is  largely  the  contrast  betiveen  the  hot  irons  and  the  cold 
batter  -which  causes  the  expansion  of  the  gems. 

AERATED  WHEAT  GEMS  No.  1 

1^2  cups  milk  i  teaspoon  sugar 

J/2  teaspoon  salt  1*4  cups  entire  wheat  flour 

3  tablespoons  melted  vegetable  fat          %  cup  white  flour 

Make  a  batter  of  all  the  ingredients,  in  the  evening,  and  set  in 
a  cold  place  overnight,  the  same  as  for  oatmeal  gems.  Proceed 
to  finish  and  bake  the  same  as  for  oatmeal  gems. 

AERATED  WHEAT  GEMS  No.  2 

Omit  i  tablespoon  of  the  fat  from  gems  No.  I,  and  add  I 
whole  egg,  well  beaten.  Beat  the  batter  a  few  hard  strokes;  then 
bake  the  same  as  for  gems  No.  i. 

POP-OVERS 

Scant  i  cup  milk  i  egg 

y$  teaspoon  salt  2/z  cup  entire  wheat  flour 

i  teaspoon  vegetable  fat  J/3  cup  white  flour 

Mix  all  the  dry  ingredients.  Pour  in  half  of  the  milk,  and 
stir  until  smooth  and  free  from  lumps.  Add  the  remaining  milk, 

11  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  antf  COOKERY 


the  fat,  and  the  egg  slightly  beaten,  and  beat  vigorously  for  a 
few  minutes,  to  incorporate  air  into  the  mixture.  Pour  into  well 
oiled,  hot  iron  gem  pans,  and  bake  about  30  minutes,  in  a  medium 
oven.  Pop-overs  bake  fairly  well  in  small  tins. 

BRAN-FRUIT  PUFFS 

I  cup  milk  *4  cup  seedless  raisins 

1  tablespoon  molasses  il/2  cups  bran 

2  tablespoons  melted  vegetable  fat  ]/2  cup  white  flour 
l/4.  teaspoon  salt  i  egg  separated 

Put  milk,  egg  yolk,  molasses,  salt,  and  fat  into  a  bowl,  and 
mix  well.  Mix  the  bran,  the  raisins,  and  the  flour  together,  add 
the  milk  mixture,  and  stir  until  smooth.  Beat  the  white  stiff,  fold 
in  the  bran  mixture,  and  bake  in  oiled  gem  pans,  in  a  medium  slow 
oven,  until  a  nice  brown. 

DIABETIC  PUFFS  (Without  Flour) 

%  cup  milk  1/3  cup  finely  chopped  walnuts 

J4  teaspoon  salt  1^/3  cups  bran 

2  teaspoons  melted  vegetable  fat  2  eggs  separated 

Beat  the  yolks,  add  fat,  salt,  milk,  walnuts,  and  bran,  and  mix 
smooth.  Beat  the  whites  stiff,  and  fold  into  the  batter  lightly. 
Bake  in  oiled  gem  pans,  in  a  moderately  slow  oven,  to  a  light 
brown  color,  as  the  materials  included  require  little  cooking,  ex- 
cept to  hold  up  the  texture,  and  for  flavor. 

CORN  BREAD 

2  cups  corn  meal  4  tablespoons  vegetable  fat 

3  tablespoons  flour  2  cups  boiling  water 

Scant  2  teaspoons  salt  A  little  cold  water  to  thin  to 

3  tablespoons  sugar  right  consistency 

2  eggs  separated 

Mix  all  the  dry  ingredients  thoroughly  in  a  bowl,  add  the  fat, 
pour  on  the  boiling  water  in  a  slow  stream,  stirring  constantly. 
Add  a  little  cold  water  as  needed,  to  make  a  medium,  smooth 
batter.  Beat  the  whites  until  they  are  stiff  and  dry.  Beat  the 
yolks,  and  fold  them  into  the  beaten  whites.  Into  this,  work  the 
corn  mixture,  and  mix,  using  the  folding  motion.  Pour  into 
a  shallow  oiled  baking  pan,  and  bake  in  a  quick  oven.  Success 
in  making  this  bread  will  depend  largely  on  having  the  watc*~ 

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SCIENCE  of  FOOD  ancC  COOKERY 


boiling  hot,  and  pouring  it  over  the  meal  in  a  slow  stream,  as 
too  rapid  pouring  will  dissolve  the  March  granules,  causing  it  to 
absorb  too  much  water,  and  as  a  result,  the  bread  will  not  be 
light  when  baked. 

CORN  DODGERS 

i  cup  corn  meal  2  teaspoons  sugar 

i  tablespoon  vegetable  fat  i  cup  boiling  water 

l/2  teaspoon  salt  Cold  milk  or  canned  milk 

Mix  all  the  dry  ingredients,  add  the  fat,  pour  on  the  boiling 
water  all  at  once,  and  stir  smooth.  Add  just  enough  cold  milk 
or  canned  milk  to  make  the  batter  of  a  consistency  barely  to  drop 
from  a  spoon,  but  not  to  run.  Drop  from  the  side  of  a  large 
spoon,  into  an  oiled  baking  pan,  in  oblong  shapes,  and  bake  in 
a  quick  oven. 

Note. —  If  desired,  water  may  be  used  instead  of  milk,  a  little 
more  of  the  fat  being  added ;  but  the  dodgers  will  not  then  brown 
so  readily  as  when  milk  is  added  at  the  last.  If  ground  whole 
corn  meal  is  used,  less  shortening  and  sugar  are  needed  than  for 
the  ordinary  degerminated  commercial  corn  meal. 

CORN  CAKE 

Take  the  above  corn  mixture,  and  spread  it  y\  inch  deep  in 
an  oiled  baking  pan,  and  bake  in  a  hot  oven. 

JOHNNYCAKE 

1  cup  ct»rn  meal  \l/2  tablespoons  vegetable  fat 

2  tablespoons  whole  wheat  flour  y2  teaspoon  salt 

i  tablespoon  sugar  i  cup  boiling  milk 

i  egg  separated 

Put  the  corn  meal  and  the  flour  into  the  oven  until  lightly 
toasted.  Mix  all  the  dry  ingredients.  Add  the  fat,  pour  on  the 
boiling  milk  all  at  once,  and  stir.  Two  or  three  tablespoons  more 
of  cold  milk  may  be  added  if  needed  to  make  smooth,  but  the 
mixture  must  not  be  soft.  Beat  the  white  stiff.  Beat  the  yolk, 
and  fold  it  into  the  beaten  white.  Add  the  corn  mixture,  and 
mix,  using  the  folding  motion.  Drop  from  the  side  of  a  spoon 
into  an  oiled  pan,  in  oblong  shapes,  leaving  space  between,  and 
bake  in  a  quick  oven. 

Jig  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


HOT  CAKES 

2/3  cup  coarse  zwieback  crumbs  i  teaspoon  sugar 

3  tablespoons  flour  2  eggs 

l/4  teaspoon  salt  i  cup  warm  milk 

Heat  the  milk  to  about  115°.  Mix  all  the  dry  ingredients 
well,  pour  the  milk  over  them,  and  let  stand  10  minutes.  Separate 
the  eggs.  Beat  the  yolks,  and  stir  them  into  the  crumb  mixture. 
Beat  the  whites  stiff,  fold  the  crumb  mixture  into  the  beaten 
whites,  and  bake  on  an  oiled  soapstone  griddle. 

SODALESS  PANCAKES 

i  cup  dry,  untoasted  bread  crumbs  l/2  cup  cold  milk 

il/2  cups  hot  milk  14  teaspoon  salt 

2  eggs 

Dry  pieces  of  stale  bread  without  putting  into  the  oven,  and 
grind  through  a  food  mill.  Put  the  crumbs  and  the  salt  into  a 
bowl,  and  pour  over  them  the  hot  milk.  Add  the  cold  milk,  and 
set  aside.  Beat  the  eggs  with  a  Dover  beater  until  thick ;  then 
fold  into  the  crumb  mixture,  and  bake  on  an  oiled  griddle,  or  in 
a  heavy  skillet.  If  zwieback  or  toasted  bread  crumbs  are  used, 
blend  i  tablespoon  flour  with  the  crumbs,  to  prevent  crumbling. 

DOUGH    BREADS 

Success  in  making  appetizing  dough  breads  depends  largely 
upon  mixing  the  dough  so  as  not  to  get  any  of  the  flour  too'  wet. 
If  the  dough  is  too  soft  —  that  is,  if  the  flour  gets  "water 
soaked" — it  will  not  have  a  nice  grain,  and  it  will  be  harder 
than  when  properly  mixed.  A  good  recipe  for  a  beginner,  is  one 
using  part  white  flour,  as  this  is  more  easily  handled.  When 
entire  wheat  flour  alone  is  used,  the  dough  must  of  necessity  be 
considerably  softer,  and  still  not  be  too  wet. 

WHEAT  STICKS 

i  cup  white  flour  2  teaspoons  sugar 

Y2  cup  entire  wheat  flour  i]/2  tablespoons  vegetable  oil 

y2  teaspoon  salt  Scant  */3  cup  water 

Put  the  flour,  the  salt,  the  sugar,  and  the  oil  into  a  bowl,  and 
rub  between  the  finger  tips  to  distribute  the  oil  evenly.  Pour  in 

(USE  LEVEL  MEASUREMENTS  FOB  ALL  INGREDIENTS.)  l\J 


SCIENCE  of  FOOD  and  COOKERY 


the  liquid  in  a  very  slow  stream,  stirring  constantly  with  a  fork, 
and  remove  the  portions  as  they  stick  together,  to  avoid  getting 
any  of  the  flour  too  wet.  Mix  all  into  a  comparatively  stiff 
dough,  knead  on  the  board  for  a  few  moments,  folding  it  over 
and  over,  and  pressing  together;  then  roll  out  to  ^-inch  thickness. 
Cut  into  long  strips  about  ^  inch  in  width,  roll  each  strip  slightly 
on  the  board  to  remove  the  sharp  edges,  then  cut  crosswise  into 
3-inch  lengths.  Lay  in  a  baking  pan,  leaving  a  little  space  be- 
tween, and  bake  in  a  medium  oven,  to  a  very  light  brown  color. 

CREAM  ROLLS 

ij/j  cups  sifted  white  flour  I  teaspoon  sugar 

y$  cup  entire  wheat  flour  J/j  cup  rich  cream 

Y-Z  teaspoon  salt  l/z  cup  cold  water 

Add  the  water  to  the  cream,  and  mix  well.  Mix  all  the  dry 
ingredients  in  a  bowl,  add  the  wetting  very  slowly,  and  mix  the 
same  as  for  wheat  sticks.  Roll  and  cut  the  same  as  for  wheat 
sticks,  and  bake  to  a  light  brown  color. 

ENTIRE  WHEAT  ROLLS 

2  cups  entire  wheat  flour  4  tablespoons  solid  vegetable  fat 

(ground  fine)  2  teaspoons  sugar   (or  2 

l/2  teaspoon  salt  tablespoons  meltose) 

About  y$  cup  cold  water 

Mix  the  dry  ingredients  in  a  bowl.  Add  the  fat,  and  work 
it  into  the  flour  with  the  tips  of  the  ringers.  Add  the  water 
slowly,  stirring  constantly  with  a  silver  fork,  and  work  into  a 
medium  dough  (softer  than  for  the  preceding  recipes).  Lay  on  a 
board  and  knead,  folding  it  over  and  over,  and  pressing  together 
to  inclose  air;  or  it  may  be  put  three  or  four  times  through  a 
food  chopper  set  with  a  coarse  knife,  instead  of  the  kneading. 
Roll  out  to  5^-inch  thickness,  cut  into  strips  ^  inch  in  width, 
and  roll  each  piece  slightly,  to  remove  the  sharp  edges.  Cut 
crosswise  into  3-inch  lengths,  lay  in  a  baking  pan,  leaving  a 
little  space  between,  and  bake  in  a  medium  oven  about  20  minutes 
or  more,  to  a  very  light  brown  color. 

ENTIRE  WHEAT  BISCUIT 

Use  the  above  recipe  for  rolls,  cut  with  a  biscuit  cutter,  lay 
in  a  baking  pan,  and  bake  the  same  as  for  wheat  rolls. 

Il8  <USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


FAVORITE  WHEAT  BISCUIT 

3  cups  entire  wheat  flour  2  tablespoons  sugar  or 
Scant  i  teaspoon  salt  3  of  meltose 

4  tablespoons  solid  vegetable  fat  I  egg,  well  beaten 

About  2/s  cup  cold  water 

Beat  the  egg  with  a  Dover  beater,  and  add  the  cold  water. 
Follow  the  directions  for  mixing  the  "wheat  rolls,"  and  bake  the 
same  as  the  foregoing  recipes. 

WALNUT  STICKS 

Add  l/3  cup  of  coarsely  chopped  walnuts  to  either  of  the  fore- 
going recipes,  in  the  mixing.  Roll  out  the  same  as  for  wheat 
rolls  or  sticks,  and  bake  to  a  very  light  brown  color. 

FRUIT  CRISPS 

\y2  cups  pastry  flour  3  tablespoons  sugar 

y2  cup  entire  wheat  flour  zl/2  tablespoons  vegetable  fat 

YT.  teaspoon  salt  Scant  y2  cup  cold  water 

Sultana  raisins  or  figs 

Wash  the  raisins,  and  lift  them  out  of  the  water.  Put  them 
on  the  fire  with  barely  enough  moisture  to  heat  them  through. 
As  soon  as  the  water  is  evaporated,  remove  them  from  the 
fire,  and  grind  through  a  coarse  food  mill.  Mix  all  the  dry 
ingredients.  Add  the  oil,  and  rub  the  flour  between  the  hands 
to  distribute  the  oil  evenly.  Add  the  water  slowly,  only  sufficient 
to  mix  into  a  stiff  dough,  following  directions  for  mixing  cream 
rolls.  Work  the  dough  together,  and  roll  out  into  a  long  strip, 
about  the  thickness  of  pie  crust.  Spread  the  fruit  over  half  of 
the  dough ;  then  fold  the  remaining  half  over  the  fruit,  and  roll 
lightly  with  a  rolling-pin  to  press  the  dough  together.  Cut  into 
squares,  prick  with  a  fork,  lay  in  a  baking  pan,  and  bake  on  the 
top  grate  of  a  hot  oven,  to  a  very  light  brown.  Care  must  be 
used  not  to  overcook  this  bread,  as  the  fruit  sugar  burns  very 
quickly.  Remove  from  the  oven  before  the  fruit  has  had  time 
to  cook  too  much.  These  may  be  baked  on  the  inverted  bottom 
of  a  deep  bake  pan  to  advantage. 

DATE  ROLLS 

Make  pastry  from  the  above  recipe,  roll  out  to  the  thickness 
of  pie  crust,  cut  into  strips  2.^/2  inches  wide,  moisten  the  back 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  j  JQ 


SCIENCE  of  FOOD  and  COOKERY 


edge  of  each  strip,  place  stoned  dates  end  to  end  in  the  middle 
of  the  strip,  and  fold  up  the  front  edge;  then  roll  over  until 
the  edges  meet,  and  cut  into  3-inch  lengths.  Bake  in  a  moderate 
oven  until  light  brown. 

CORN  MEAL  CRISPS 

I  cup  corn  meal  I  tablespoon  sugar 

I  cup  pastry  flour  2  tablespoons  vegetable  fat 

Yz  teaspoon  salt  J4  cup  water 

Mix  all  the  dry  ingredients,  add  the  oil,  and  rub  between  the 
hands.  Add  the  water,  and  mix  to  dough.  Roll  out  J4  mch 
thick,  and  cut  with  a  biscuit  cutter.  Prick  with  a  fork,  and  bake 
to  a  light  brown. 

RYE  WAFERS 

i  cup  rye  flour  y2  teaspoon  salt 

1  cup  pastry  flour  Scant  %  cup  water,  or  just 
2J/2  tablespoons  vegetable  fat  enough  to  hold  the  flour 

2  tablespoons  sugar  together  to  stiff  dough 

Mix  all  the  dry  ingredients,  add  the  oil,  and  rub  the  flour 
between  the  hands  to  distribute  the  oil  through  the  flour.  Add 
the  water  slowly,  and  mix  the  sa/ne  as  for  wheat  sticks.  Roll 
out  %  inch  thick,  cut  with  a  biscuit  cutter,  prick  with  a  fork,  and 
bake  to  a  light  brown  color. 

RYE  STICKS 

Take  the  dough  of  the  preceding  recipe,  and  roll  out  l/2  inch 
thick.  Cut  into  long  strips  about  1/3  inch  wide,  then  again  cross- 
wise into  3-inch  lengths.  Lay  in  a  baking  pan,  leaving  a  little 
space  between,  and  bake  to  a  light  brown  color. 

BUCKWHEAT  STICKS 

i  cup  buckwheat  flour  2r/>  tablespoons  vegetable  fat 

i  cup  pastry  flour  2  tablespoons  sugar 

y2  teaspoon  salt  Scant  l/2  cup  water 

Mix  and  bake  the  same  as   for  rye  sticks. 

BUCKWHEAT  WAFERS 

Roll  out  the  dough  of  the  preceding  recipe  to  l/±  inch  thick, 
cut  with  a  biscuit  cutter,  prick  with  a  fork,  and  bake  to  a  light 
brown  color. 

T 2O  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


COMMUNION    BREAD 

A  careful  study  of  the  scriptures  relating  to  the  feast  of  the 
Passover,  which  was  sacredly  observed  by  God's  people  in  days 
of  old,  together  with  those  which  speak  of  the  institution  of  the 
Lord's  Supper,  shows  conclusively  that  the  bread  used  was  of  the 
unleavened  kind.  The  grain  used  in  the  making  of  the  flour, 
moreover,  so  far  as  is  known,  was  ground  entire,  the  white  breads 
now  in  common  use  being  but  a  modern  invention. 

In  the  strict  sense  of  the  word,  wliite  bread  is  not  a  true 
symbol  of  the  body  of  the  Lord.  He  is  the  great  Life-giver; 
but  white  bread,  if  depended  upon  exclusively  for  food,  leads  to 
disease  and  premature  death.  In  the  times  of  old,  special  direc- 
tions were  given  as  to  what  should  enter  into  the  making  of  bread 
for  sacramental  purposes  — "fine  flour"  "mingled  with  .  .  .  beaten 
oil."  (Exodus  29:40;  Leviticus  2:1.)  In  the  making  of  the 
following  bread,  it  is  necessary  that  the  flour  be  ground  fine; 
and  if  the  directions  are  followed,  the  bread  will  be  tender,  and 
of  a  good  flavor. 

COMMUNION  BREAD  RECIPE 

2  cups  entire  wheat  flour  6  tablespoons  of  purest 

(ground  fine)  vegetable  oil 

y2  teaspoon  salt  9  tablespoons  cold  water 

Add  the  salt  to  the  oil  in  a  round  bowl,  and  pour  in  the 
water  in  a  very  slow  stream,  beating  constantly  with  a  silver  fork 
until  thick  and  white  (a  temporary  emulsion).  Pour  onto  the 
flour  all  at  once,  and  mix  lightly  into  a  dough.  Turn  out  on  a 
floured  board  and  knead,  folding  it  over  and  over  to  inclose  air, 
and  pounding  it  with  a  wooden  mallet  (a  wooden  potato  masher 
is  excellent)  until  quite  elastic,  which  takes  about  5  or  6  minutes. 
Roll  out  to  the  thickness  of  pie  crust,  mark  with  a  dull  knife 
into  24-inch  squares,  lay  in  a  baking  pan,  and  bake  in  a  medium 
slow  oven.  Avoid  browning  it,  except  a  slight  tinge,  as  browning 
gives  it  a  strong  flavor. 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  121 


XIV.    SOUPS 

"My  appetite  comes  to  me  when  eating" 

SOUPS  may  be  divided  into  two  classes: 

First,  broths,  or  thin  soups,  to  which  may  be  added  cooked 
grains  or  vegetables  cut  in  various  shapes  and  sizes  for  garniture 
and  to  give  variety  and  flavor.  While  these  thin  soups  are  lacking 
in  nourishing  qualities  found  in  those  made  of  the  more  solid 
foods,  they  are  of  value  for  their  richness  in  mineral  salts,  and 
for  the  stimulating  effect  they  have  on  the  appetite.  Thus  when 
taken  at  the  beginning  of  the  meal,  and  in  small  quantity,  they 
may  aid  in  the  digestion  of  the  more  solid  foods. 

Second,  those  soups  which  usually  have  as  their  basis  cooked 
cereals,  legumes,  or  vegetables  forced  through  a  strainer,  and 
thinned  with  the  liquid  in  which  they  were  cooked,  or  with  milk 
or  cream,  or  both  milk  and  cream.  Like  all  other  starchy  foods, 
soups  require  the  action  of  saliva  for  proper  digestion,  and  when 
eaten  slowly  with  some  dry  food,  such  as  crackers,  sticks,  croutons, 
etc.,  are  both  appetizing  and  nourishing. 

SPRING  VEGETABLE,  JULIENNE 


l/2  cup  carrot 

l/t  cup  turnip 

i  stalk  celery 

l/2  small  onion 

I  cup  new  peas,  or  string  beans, 

cauliflowerets,  or  any  fresh 

vegetable  in  season 


i  cup  shredded  potato 

1  tomato 

2  tablespoons  vegetable  butter 
7  cups  cold  liquid,  preferably 

one  half  vegetable  broth  of 
some  kind,  and  the  rest  water 
Chopped  parsley 


Salt  to  taste 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


mimm 


SCIENCE  of  FOOD  and  COOKERY 


Cut  all  the  coarse  vegetables  into  very  fine  shreds  (julienne), 
about  i-inch  lengths.  Put  the  coarse  vegetables,  except  the 
potato,  into  a  saucepan  with  the  butter  and  2  teaspoons  salt,  and 
let  them  steam  over  a  medium  slow  fire  for  10  minutes,  stirring 
frequently  to  avoid  scorching.  This  steaming  brings  out  and 
blends  the  flavors.  Add  the  shredded  potato,  the  tomato,  and  any 
other  of  the  finer  vegetables  used,  and  the  liquid,  with  salt  to 
taste,  and  let  boil  until  all  the  vegetables  are  thoroughly  cooked. 
Add  chopped  parsley,  and  serve. 

Note. —  Adding  a  few  beet  leaves  (tied  together  with  a  cord) 
while  boiling,  will  give  a  nice  color.  Remove  as  soon  as  the 
desired  color  is  obtained.  The  red  outside  skins  of  onions  may 
be  used  for  the  same  purpose. 

FAMILY  VEGETABLE  SOUP  No.  1 

Take  ^  cup  each  of  any  4  or  5  of  the  following  coarse  vege- 
tables, measured  after  being  ground  through  a  food  mill :  carrot, 
turnip,  cabbage,  spinach,  okra,  salsify,  string  beans,  peas,  corn, 
etc.  Add  YZ  small  onion  cut  fine,  2  stalks  of  celery  (if  at  hand), 
and  put  into  a  covered  saucepan  with  2  tablespoons  vegetable 
butter  and  2  teaspoons  salt,  and  let  simmer  over  a  medium  slow 
fire  for  10  minutes.  Add  i  cup  diced  raw  potato,  i  peeled  and 
cut  tomato,  and  7  cups  of  cold  liquid,  preferably  some  kind  of 
vegetable  broth  in  part,  and  let  boil  until  well  done.  If  it  becomes 
too  thick  from  the  reduction  of  the  liquid  in  boiling,  add  liquid 
to  suit,  boil  up,  salt  to  taste,  add  chopped  parsley,  and  serve. 

FAMILY  VEGETABLE  SOUP  No.  2 

Prepare  and  cook  the  vegetables  the  same  as  for  No.  i,  except 
that  only  sufficient  water  should  be  used  to  cook  the  vegetables 
well  done,  and  the  .liquid  should  be  reduced  down  well.  Add 
enough  hot  milk  (part  cream)  to  make  the  desired  consistency 
to  dish  up  nicely,  reheat,  salt  to  taste,  and  serve. 

SCOTCH  VEGETABLE  SOUP 

Soak  Y-2.  cup  pearl  barley  overnight,  rinse  well,  drain,  add  3 
cups  water,  bring  to  a  boil,  and  cook  in  a  fireless  cooker,  or  over 
an  open  fire,  'until  very  tender.  Prepare  and  braise  the  vegetables 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS:')  123 


SCIENCE  of  FOOD  and  COOKERY 


the  same  as  for  vegetable  soup  No.  i.  Add  2  tablespoons  browned 
flour,  and  stir.  Add  all  the  liquid,  and  boil  30  minutes.  Add  the 
cooked  barley,  salt  to  taste,  and  let  simmer  for  15  minutes.  Add 
chopped  parsley,  and  serve. 

VEGETABLE  BROTH  No.  1 

2  cups  sliced  carrot  i  sprig  of  parsley 

2  cups  turnip  2  cups  raw  potato 
i  cup  cabbage  or  spinach  i  tomato 

3  stalks  celery  3  quarts  cold  water 

1  onion  Salt  to  taste 

Chop  all  the  vegetables,  or  slice  very  fine.  Add  the  cold  water, 
salt,  and  let  simmer  for  about  3  hours.  Add  a  few  beet  leaves 
or  2  tablespoons  of  roasted  and  crushed  soy  beans  during  the 
cooking,  to  give  a  good  color.  Strain,  salt  to  taste,  and  serve 
plain ;  or  garnish  with  soup  royale  and  chopped  parsley,  and  serve. 

VEGETABLE  BROTH  No.  2 

Take  broth  left  after  cooking  young  spinach  or  new  asparagus 
or  peas,  season  with  a  little  rich  cream  or  canned  milk,  and  serve 
with  toasted  crackers. 

VEGETABLE  CHOWDER  (Washington) 

2  cups  raw  potato,  sliced  4  tablespoons  chopped  onion 

very  thin  3  stalks  celery,  cut  fine 

1  cup  stewed  corn  A  sprinkle  of  savory 

2  cups  stewed  tomato  Salt  to  taste 
2  tablespoons   vegetable  butter          4  cups  water 

il/2  cups  hot  cream  (or  \l/2  cups  cold  canned  milk) 

Put  butter,  onion,  celery,  and  savory  into  a  saucepan,  and  let 
simmer  over  the  fire  for  a  few  minutes,  but  do  not  brown.  Add 
the  potato  and  the  water,  salt  to  taste,  and  let  boil  continuously 
for  10  minutes ;  then  add  the  corn  and  the  tomato,  and  let  boil 
gently  for  20  minutes.  Lastly,  and  just  before  serving,  add  the 
hot  cream  or  milk. 

POTATO  WITH  DUMPLINGS 

2  cups  finely  diced  raw  potato  i  tablespoon  vegetable  butter 

1  cup  diced  bleached  lettuce  6  cups  water 

2  teaspoons  chopped  onion  Salt 

J24  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


Add  potato,  lettuce,  onion,  butter,  and  2  teaspoons  salt  to  the 
eold  water,  and  bring  to  a  boil.  Let  boil  gently  for  10  minutes, 
then  add  the  following  mixture  for  dumplings : 

Dumplings 

1  egg  yolk  J4  CUP  milk 

2  teaspoons  melted  A  few  grains  of  salt 

vegetable  butter  yz  cup  white  flour 

Mix  into  a  smooth  batter,  and  pour  into  a  colander  over  the 
boiling  soup,  and  force  very  slowly  through,  so  that  as  the  drop- 
lets fall  into  the  boiling  soup,  they  will  not  stick  together.  Cover, 
and  let  boil  gently  for  20  minutes  or  more.  Salt  to  taste,  add 
chopped  parsley,  and  serve. 

FARMERS'  FAVORITE 

54  cup  rich  sour  cream  J4  cup  finely  chopped  carrot 

Yi  cup  macaroni  raw  iJ/2  cups  diced  potato 

I  small  onion  Chopped  parsley 

i  stalk  celery  Salt 

Cook  the  cream  down  in  a  skillet,  stirring  constantly  until  the 
oil  and  the  albumen  separate  and  the  albumen  turns  a  light  brown 
color.  (The  degree  of  browning  determines  the  flavor  of  the 
soup.)  Add  the  diced  carrot,  onion,  and  celery,  and  stir  over  the 
fire  for  a  few  minutes,  but  do  not  brown.  Add  4  cups  cold  water, 
the  diced  potato,  and  salt,  and  let  cook  until  the  vegetables  are 
thoroughly  done.  Drop  the  macaroni  into  3  cups  of  boiling 
water,  and  cook  until  well  done.  Add  the  macaroni  water  to 
the  vegetable  soup.  Then  lay  the  macaroni  on  a  board  and  cut 
into  small  rings.  Drop  into  the  soup,  and  boil  up  well.  Add 
the  chopped  parsley,  and  serve. 

BEAN  SOUP  ARMY  STYLE 

I  cup  navy  beans  Yz  cup  diced  onion 

7  cups  water  i  tablespoon  vegetable  butter 

3/3  cup  diced  carrot  Chopped  parsley 

Salt  to  taste 

Wash  the  beans  thoroughly,  lift  out  of  the  water,  put  into  a 
saucepan  with  the  cold  water,  and  bring  to  a  boil.  Let  simmer 
gently  until  thoroughly  done.  Add  salt  while  cooking.  '  Put  the 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  \^f 


SCIENCE  of  FOOD  tmtC  COOKERY 


diced  carrot  and  onion  into  a  saucepan,  with  the  vegetable  butter 
and  l/4  cup  water,  and  let  simmer  until  the  water  is  absorbed, 
stirring  often.  Add  2  cups  of  broth  from  the  beans,  salt  to 
taste,  and  let  the  vegetables  simmer  until  well  cooked.  Add  them 
to  the  bean  soup,  boil  up  well,  add  the  chopped  parsley,  and  serve. 

NOODLE  SOUP 

Wash  i  cup  Lima  beans,  add  I  small  onion,  I  carrot,  I  stalk 
celery,  7  cups  cold  water,  i  tablespoon  vegetable  butter,  2  tea- 
spoons salt,  and  let  boil  gently  until  the  beans  are  done.  To  the 
yolk  of  i  egg  add  i  tablespoon  milk  and  a  sprinkle  of  salt,  and 
mix  well.  Add  ^3  cup  white  flour,  or  enough  to  make  a  stiff 
dough,  and  roll  out  on  a  well  floured  board  to  the  thickness  of 
paper.  Let  dry  for  a  few  minutes,  then  cut  into  strips  ^  inch 
in  width.  Pile  these,  and  shred  crosswise  into  very  fine  shreds. 
Sprinkle  into  the  boiling  bean  soup,  having  first  removed  the 
vegetables,  and  let  boil  gently  for  15  minutes.  Add  a  little 
chopped  parsley,  salt  to  taste,  and  serve. 

PUREE  OF  BROWN  BEANS 

Wash  i  cup  of  brown  beans,  add  i  medium  onion  cut  in  pieces, 
2  carrots  left  whole,  3  stalks  celery,  2  teaspoons  salt,  il/2  table- 
spoons vegetable  butter,  8  cups  water,  and  let  boil  continuously 
until  the  beans  are  well  done.  Add  i  outer  slice  from  a  loaf  of 
stale  bread,  and  i  large  tomato  cut  into  quarters,  and  let  continue 
to  boil  for  15  minutes.  Add  more  hot  water  if  necessary. 
Remove  the  carrots,  and  mash  all  the  rest  through  a  colander. 
Reheat,  salt  to  taste,  and  serve  with  bread  croutons.  Add  a  little 
cream  or  canned  milk  if  desired. 

PUREE  OF  LENTIL  SOUP 

Prepare  and  cook  the  same  as  puree  of  brown  beans,  using 
\Y$  cups  lentils  in  the  place  of  i  cup  of  brown  beans. 

TOMATO  OKRA  WITH  RICE 

}4  cup  rice  l/2  sweet  bell  pepper 

2  cups  sliced  okra  pods  il/2  tablespoons  vegetable  butter 

3  tablespoons  diced  onion  3  cups  stewed  tomato 
2  stalks  celery  5  cups  water 

Salt  to  taste 

126  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


Brown  the  rice  to  a  light  golden  brown  in  a  frying  pan  over 
the  open  fire,  add  the  water,  and  bring  to  a  boil.  Cut  the  celery 
and  the  bell  pepper  into  small  dice,  and  put  into  a  saucepan,  with 
the  onion  and  the  butter,  and  let  simmer  for  10  minutes,  stirring 
often,  but  do  not  brown.  Add  the  tomato,  boil  up,  and  pour 
into  the  boiling  rice.  Salt  to  taste,  and  when  the  rice  is  tender, 
add  the  sliced  okra  pods.  Let  boil  until  well  done,  add  chopped 
parsley,  and  serve. 

TOMATO  BISQUE 

3  cups  stewed  tomato  2j4  tablespoons  vegetable  butter 

4  cups  vegetable  broth  2  tablespoons  nut  butter 
4  tablespoons  chopped  onion          i  small  bay  leaf 

A  large  sprig  of  parsley  A  sprinkle  of  thyme 

Salt  to  taste 

Put  vegetable  butter,  parsley,  onion,  bay  leaf,  and  thyme  into 
a  small  saucepan,  and  let  simmer  for  a  few  minutes.  Add  all 
the  liquids,  and  boil  gently  for  30  minutes.  Dissolve  the  nut 
butter  in  a  small  quantity  of  warm  water,  and  add  to  the  soup. 
Mix  well,  salt  to  taste,  strain,  and  serve. 

POTTAGE  ST.  GERMAIN 

2  cups  sliced  raw  potato  2  tablespoons  diced  onion 

i  can  green  peas  2  tablespoons  vegetable  butter 

3  stalks  celery  6  cups  water 

Salt  to  taste 

Add  sliced  potato,  celery,  onion,  butter,  and  2  teaspoons  salt 
to  the  cold  water,  and  boil  until  the  vegetables  are  well  cooked. 
Drain  the  green  (canned)  peas,  and  throw  the  water  away.  Add 
the  peas  to  the  boiling  soup,  and  continue  boiling  for  a  few 
minutes.  Force  through  a  colander,  then  through  a  finer  strainer. 
Salt  to  taste,  reheat,  and  serve  with  bread  croutons.  A  little 
cream  or  canned  milk  is  an  improvement. 

GOLD  SOUP 

2  cups  scraped  and  thinly  il/2  tablespoons  vegetable  butter 

sliced  carrot  2  toasted  white  crackers 

1  small  onion  sliced  (rolled  fine) 

2  cups  thinly  sliced  raw  potato  5  cups  cold  water 

2  stalks  of  celery  (if  at  hand)  i  cup  thin  cream  or  canned  milk 

i  large  sprig  parsley  Salt  to  taste 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  \  _>- 


Put  carrot,  onion,  parsley,  and  butter  into  a  saucepan,  add  l/2 
cup  water,  and  let  cook  slowly  under  cover  until  dry,  stirring 
often  to  prevent  scorching.  Add  water,  celery,  potato,  salt  to 
taste,  and  let  boil  rapidly  until  the  vegetables  are  well  done  and 
broken  up.  Remove  the  parsley,  and  mash  through  a  colander. 
Add  the  cracker  crumbs,  and  boil  up.  Add  the  hot  cream  or 
cold  canned  milk,  strain  again,  salt  to  taste,  and  serve. 

CREAM  OF  BARLEY 

J4  cup  pearl  barley  (soaked  i  carrot 

in  water  overnight)  2  stalks  celery 

7  cups  water  2  cups  cream  or  canned  milk 

1  onion  Salt  to  taste 

Drain  the  barley,  add  water,  carrot,  onion,  celery,  and  a  tea- 
spoon of  salt,  and  cook  until  well  done  and  the  liquid  reduced  to 
about  4  cups.  Remove  the  onion  and  the  carrot,  drain,  and  mash 
the  greater  portion  of  the  barley  through  a  -colander,  reserving 
about  half  a  cup  for  garniture  for  the  soup.  Add  hot  cream  to 
the  barley  pulp,  and  salt  to  taste.  Add  the  cooked  barley,  reheat, 
and  serve.  (If  canned  milk  is  used,  it  must  not  be  boiled.) 

FAMILY  POTATO  SOUP 

3  cups  sliced  raw  potato  2  tablespoons  vegetable  butter 

2  teaspoons  chopped  onion  2  cups  rich  milk 
2^/2  teaspoons  salt  Chopped  parsley 

6  cups  cold  water 

Put  water,  potato,  butter,  onion,  and  salt  into  a  saucepan,  and 
let  boil  until  the  potato  is  well  done  and  broken.  Add  the  hot 
milk,  or  thin  cream,  and  beat  the  soup  thoroughly,  to  break  up 
the  potatoes.  Salt  to  taste,  add  chopped  parsley,  and  serve. 

CREAM  OF  LIMA  BEANS 

i  cup  Lima  beans  6  cups  water 

i  onion  il/2  cups  cream 

i  stalk  celery  Salt  to  taste 

Wash  the  beans  thoroughly,  add  the  other  ingredients,  and 
let  cook  until  extra  well  done.  Remove  the  onion,  and  mash 
the  rest  through  a  colander.  Season  with  hot  cream,  add  salt  to 
taste,  and  serve  with  croutons.  If  canned  milk  is  used,  it  must 
be  added  unheated. 

128  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


CREAM  OF  VEGETABLE  OYSTER 

3  cups  sliced  vegetable  oyster  2  tablespoons  vegetable  butter 

5  cups  water  I  tablespoon  flour 

i  teaspoon  chopped  onion  2  cups  hot  milk 

Salt  to  taste 

Wash  and  scrape  the  salsify,  and  drop  into  cold  water.  Slice 
very  thin,  add  the  water,  the  onion,  and  2  teaspoons  salt,  and  boil 
until  very  well  done,  and  the  liquid  reduced  to  about  3  cups.  Take 
out  about  Yz  of  the  cooked  vegetable,  to  be  used  as  a  garniture 
for  the  soup,  and  mash  the  rest  through  a  colander.  Rub  the 
butter  and  the  flour  together  in  a  small  saucepan  over  the  fire, 
add  a  little  of  the  hot  milk,  and  .stir  smooth.  Add  the  remainder 
of  the  milk,  and  bring  to  a  boil.  Add  this  to  the  mashed  vege- 
table oyster,  and  strain  through  a  medium  strainer.  Add  the 
cooked,  sliced  vegetable  oysters,  reheat,  salt  to  taste,  and  serve. 

CREAM  OF  LETTUCE 

2  cups  sliced  raw  potato  i  tablespoon  chopped  onion 

4  cups  cold  water  il/2  teaspoons  salt 

i  cup  shredded  lettuce  2  tablespoons  vegetable  butter 

(pressed  down)  2  cups  hot  milk 

Add  potato,  onion,  and  salt  to  the  water,  and  bring  to  a  boil. 
When  the  potato  is  about  half  done,  add  the  lettuce,  and  cook 
rapidly  until  the  vegetables  are  well  done  and  broken.  Mash 
through  a  colander.  Add  the  butter  to  the  hot  milk,  and  mix 
with  the  soup.  Salt  to  taste,  put  again  through  a  coarse  strainer, 
and  serve.  If  cream  is  used,  omit  the  milk  and  the  butter. 

CREAM  OF  GREEN  PEAS  No.  1 

Cook  new  peas  in  sufficient  water  to  cover,  adding  salt  to  taste. 
Mash  through  a  colander,  add  hot  rich  cream  to  suit,  and  serve 
with  croutons.  If  canned  peas  are  used,  drain,  throw  the  water 
away,  add  hot  water  barely  to  cover,  bring  to  a  boil,  and  proceed 
the  same  as  with  new  peas. 

CREAM  OF  GREEN  PEAS  No.  2 

1  can  green  peas    (drained)  \l/2  tablespoons  vegetable  butter 

2  cups  water  i  tablespoon  flour 
i  teaspoon  onion                               2  cups  milk 

Salt  to  taste 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  129 


Drain  the  canned  peas,  add  the  fresh  water  and  the  onion,  and 
let  boil  gently  for  10  minutes;  then  rub  through  a  colander.  Heat 
the  milk,  rub  the  flour  and  the  butter  together  in  a  saucepan  over 
the  fire,  add  a  little  of  the  hot  milk,  and  stir  until  smooth.  Add 
the  remainder  of  the  milk,  and  bring  to  a  boil.  Add  the  peas 
puree,  salt  to  taste,  strain  again  through  a  strainer,  and  serve 
with  croutons. 

CREAM  OF  CORN  No.  1 

1  can  corn  i  tablespoon  flour 
2l/2  cups  water                                                          2  cups  hot  milk 
il/t  tablespoons  vegetable  butter                         Salt  to  taste 

Have  the  corn  ground  through  a  food  mill,  add  the  water,  and 
let  boil  gently  for  15  minutes.  Rub  the  flour  and  the  butter 
together  in  a  saucepan  over  the  fire,  add  a  little  of  the  milk,  and 
stir  smooth;  then  add  the  rest  of  the  milk,  and  bring  to  a  boil. 
Add  the  corn  mixture,  salt  to  taste,  reheat,  strain,  and  serve. 

CREAM  OF  CORN  No.  2 

Prepare  the  corn  the  same  as  for  No.  i,  but  omit  the  flour 
and  butter,  and  season  with  good  cream  or  canned  milk. 

CREAM  OF  TOMATO  No.  1 

2  cups  tomato  pulp  2  teaspoons  flour 

il/3  cups  cream  Salt 

Heat  the  tomato  gradually  to  the  boiling  point,  and  thicken 
with  the  flour  made  smooth  with  a  little  cold  water.  Heat  the 
cream  in  a  double  boiler;  then  set  on  the  table  and  pour  the 
tomato  gradually  into  the  cream,  stirring  constantly.  Salt  to  taste, 
strain,  and  serve. 

CREAM  OF  TOMATO  No.  2 

2  cups  tomato  pulp  i  tablespoon  cream  roast  flour 

1  cup  water  i  cup  canned  milk 

2  teaspoons   vegetable   butter  Salt  to  taste 

Bring  tomato,  water,  and  butter  to  a  boil.  Thicken  slightly 
with  the  flour  made  smooth  with  a  little  cold  tomato  or  water. 
Salt  to  taste,  add  canned  milk  (unheated),  strain,  and  serve. 

jO  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


CREAM  OF  SPINACH 

Remove  the  dry  leaves,  if  any,  from  3  or  4  bunches  of  spinach, 
and  wash  in  several  waters.  Drain,  add  boiling  water  barely  to 
cover,  and  let  boil  quite  rapidly  until  very  tender,  adding  salt  to 
taste.  Rub  together  2  tablespoons  vegetable  butter  and  2  table- 
spoons flour  in  a  saucepan  over  the  fire,  add  a  little  of  the  hot 
broth,  and  stir  smooth.  Add  this  to  the  spinach,  and  boil  up. 
Mash  through  a  colander  or  a  coarse  strainer,  and  season  with 
hot  cream  or  cold  canned  milk.  An  onion  may  be  boiled  in  the 
spinach  if  desired. 

FRUIT  SOUP  No.  1 


1  cup  water 

2  tablespoons  sago 

i  teaspoon  lemon  juice 


I  cup  blackberry  or  strawberry 

juice 
Sugar  to  taste 


Wash  the  sago  in  cold  water,  and  drain  well.  Bring  the  fresh 
water  to  a  boil,  add  the  sago,  and  cook  gently  until  clear.  Add 
the  fruit  juices,  also  hot,  and  sweeten  to  taste.  Very  nice 
served  cold. 

FRUIT  SOUP  No.  2 

2  cups  grape  or  berry  juice 
l/z  cup  stewed  raisins 
6  cooked  prunes 


3  tablespoons  sago 
Sugar  to  taste 
2  cups  water 


Wash  the  sago  the  same  as  for  the  preceding,  and  put  to  cook 
in  2  cups  of  hot  water  until  the  sago  is  clear.  Stone  and  quarter 
the  prunes,  mix  all  the  ingredients,  and  sweeten  to  taste. 


(USB  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


XV. 

ENTREES  AND  NOON-MEAL 
DISHES 


'Study  simplicity  in  the  number 
of  dishes,  and  variety  in  the 
character  of  the  meals." 


To  those  seeking  to  provide  a  balanced  diet,  a  few  suggestions 
may  be  helpful.  In  many  homes,  meat  is  regarded  as  the  chief 
part  of  the  meal ;  and,  naturally,  foods  that  are  prepared  to  take 
the  place  of  meat  are  denominated  "meat  substitutes."  A  wrong 
impression  often  associated  with  the  use  of  this  word,  is  that 
meat  is  a  standard  by  which  to  judge  the  merits  of  foods  that 
are  to  take  its  place  in  the  dietary. 

The  nutriment  of  meat  being  practically  all  protein,  a  well 
balanced  meal  is  nearly  impossible  when  meat  is  eaten.  There  is 
almost  certain  to  be  an  excess  of  the  protein  element  in  such  a 
meal.  This  excess  of  protein,  as  stated  in  a  preceding  chapter, 
tends  to  bring  about  early  degeneracy  of  the  human  body  and  to 
shorten  life.  Therefore  our  aim  should  not  be  to  bring  the  per- 
centage of  protein  up  to  that  contained  in  meat ;  for  this  would 
only  serve  to  defeat  one  of  tlie  main  objects  in  view, —  that  of 
properly  balancing  the  food  elements  in  a  meal. 

A  comparison  between  the  body  and  the  locomotive  engine 
serves  as  an  illustration  in  a  study  of  the  fuel  value  of  foods. 
While  iron  is  essential  to  keep  the  engine  in  repair,  the  greatest 
demand  will  be  for  fuel  with  which  to  heat  the  boiler.  So  in  the 
vital  economy,  protein  is  essential  for  the  growth  and  repair  of 
tissue;  but  beyond  this,  it  is  inferior  to  carbohydrates  and  fats. 
And  as  different  kinds  of  wood  and  coal  are  capable  of  giving 
off  different  degrees  of  heat,  and  also  giving  off  that  heat  in 
longer  or  shorter  periods  of  time,  so  with  different  kinds  of 
foodstuffs.  Also,  certain  kinds  of  coal  leave  a  residue  of  clinkers 


132 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


to  be  raked  out  of  the  furnace;  so  when  a  person  overeats  of 
protein  foods,  there  is  an  extra  amount  of  work  for  the  kidneys, 
to  rid  the  system  of  accumulated  poisons. 

For  practical  purposes,  it  may  be  said  that  grains  —  wheat, 
rice,  corn,  oats  —  have  an  average  nutritive  value  of  over  80%; 
legumes  —  dried  peas,  beans,  lentils,  and  peanuts  —  about  85%  ; 
nuts  —  almonds,  filberts,  walnuts  —  over  ^o%;  dried  fruits  — 
dates,  figs,  raisins  —  about  80%.  Thus  we  find  in  grains,  fruits, 
and  nuts  an  ample  supply  of  all-round  building  food. 

The  various  nut  foods  on  the  market,  composed  chiefly  of 
grains  and  nuts,  contain  the  nutritive  elements  of  food  in  a  very 
concentrated  form,  and  should  not  be  eaten  too  freely,  but  should 
be  combined  with  other  foods.  A  few  examples  of  how  they 
may  be  made  into  appetizing  dishes  will  be  given  in  some  of  the 
following  recipes.  Other  nut  foods  of  a  similar  nature  may  be 
used  in  place  of  the  ones  given,  if  desired. 

BAKED  DRESSING  No.  1 

3  cups  soaked  stale  bread  i  tablespoon  brown  flour 

2^2  tablespoons  vegetable  butter  i  egg 

3  tablespoons  diced  onion  Sage  and  marjoram 

i  tablespoon  chopped  parsley  Y*  cup  milk 
Salt  to  taste 

Have  the  bread  soaked  in  cold  water  until  soft  all  the  way 
through.  Put  diced  onion,  parsley,  butter,  and  savory  into  a  small 
pan,  and  let  simmer  for  a  few  moments,  but  do  not  brown.  Add 
the  brown  flour,  and  mix.  Then  add  the  milk,  and  stir  smooth. 
Press  the  bread  out,  not  too  dry.  Beat  the  egg  slightly,  and  mix 
all  the  ingredients  lightly  with,  a  silver  fork.  Avoid  breaking  up 
the  bread  too  much.  Put  into  an  oiled  baking  pan,  and  bake  until 
set  and  a  nice  brown. 

BAKED  DRESSING  No.  2  (Without  Eggs) 

3  cups  soaked  stale  bread  Scant  y*  teaspoon  sage  or 

2l/2  tablespoons  vegetable  butter  marjoram 

3  tablespoons  chopped  onion  3  tablespoons  browned  flour 

2  tablespoons  chopped  parsley  ->4  cup  milk 

Salt  to  taste 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  133 


SCIENCE  of  FOOD  ancC  COOKERY 


Put  butter,  savory,  onion,  and  parsley  into  a  small  saucepan, 
and  let  simmer  for  a  few  minutes,  but  do  not  brown.  Add  the 
browned  flour,  and  mix.  Add  the  milk,  and  stir  until  smooth  and 
thick.  Press  the  bread  out  fairly  well,  and  mix  all  the  ingredients, 
using  a  silver  fork.  Salt  to  taste,  and  bake  in  an  oiled  pan,  to 

a  nice  brown. 

BAKED  DRESSING  No.  3 

i  quart  of  stale  bread,  broken  4  tablespoons  diced  onion 

into  rather  small  pieces  I  teaspoon  salt 

3  cups  hot  milk  y2  teaspoon  sage 

2j4  tablespoons  vegetable  butter  2  eggs 

Put  the  butter,  the  onion,  and  the  savory  into  a  small  saucepan, 
and  let  simmer  over  the  fire  for  a  few  minutes,  to  soften  the 
onion.  Add  the  milk  and  the  salt,  bring  to  a  boil,  and  pour  over 
the  broken  bread.  Let  stand  undisturbed  for  10  minutes ;  then 
pour  into  an  oiled  baking  pan.  Beat  the  eggs  until  light,  and 
pour  over  the  soaked  bread,  working  them  into  the  bread  carefully 
with  the  points  of  a  fork.  Bake  to  a  light  brown  color,  and  serve 

HOMEMADE  NUTTOSE 

i  cup  tomato  pulp  y$  cup  cornstarch 

Yz  cup  warm  water  I  teaspoon  salt 

Yz  cup  flour  4  tablespoons  nut  butter 

J4  teaspoon  each  of  sage  and  marjoram 

Add  the  savory  and  the  salt  to  the  nut  butter,  and  thin  with 
the  water,  adding  a  little  at  a  time  until  you  have  a  smooth  cream. 
Wet  the  flour  and  the  starch  with  the  tomato,  adding  it  gradually, 
so  as  to  avoid  lumping.  Mix,  put  through  a  strainer  into  an  oiled 
double  boiler,  and  cook  from  2  to  3  hours.  One  half  of  the  flour 
used  may  be  Graham  if  desired. 

SAVORY  NUT  AND  POTATO  HASH 

3  cups  diced  cold  boiled  potato  2  tablespoons  vegetable  butter 

il/2  cups  diced  cold  dressing  or  y$  teaspoon  sage  or  marjoram 

Ys  cup  diced  nuttose  or  2  tablespoons  browned  flour 

nut  cero  Scant  i  cup  milk 

3  tablespoons  diced  onion  Salt  to  taste 

Put  the  butter,  the  onion,  and  the  savory  into  a  small  sauce- 
pan, and  stir  over  the  fire  for  a  few  minutes,  but  do  not  brown. 
Add  the  browned  flour,  then  a  small  quantity  of  the  milk,  and 

134  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  anef  COOKERY 


stir  smooth.  Add  the  rest  of  the  milk,  and  boil  up.  Salt  to  taste, 
and  add  the  diced  dressing  or  nut  food  to  the  gravy.  Sprinkle 
the  diced  potatoes  with  a  little  salt;  then  pour  over  them  the  hot 
mixture,  and  mix  lightly.  Put  into  an  oiled  baking  pan,  sprinkle 
a  little  cream  or  small  bits  of  vegetable  butter  over  the  top,  and 
bake  to  a  light  brown. 

LENTIL  AND  POTATO  HASH 

Use  the  same  proportions  of  ingredients  as  in  nut  and  potato 
hash,  only  substitute  il/s  cups  cooked  lentils,  well  drained,  in  the 
place  of  the  diced  dressing  or  nut  food,  and  make  the  same  as 
for  nut  and  potato  hash. 

ROASTED  POTATO  WITH  DRESSING 

Cook  medium  sized  pared  potatoes  in  a  saucepan  until  about 
half  done.  Drain,  and  lay  in  an  oiled  baking  pan.  Sprinkle  with 
salt,  then  with  flour,  and  brush  over  each  potato  with  an  oiled 
brush.  Put  into  a  quick  oven,  and  bake  until  partly  browned; 
then  fill  in  between  the  potatoes  with  either  of  the  foregoing 
dressings,  and  finish  baking  together.  Serve  with  brown  gravy. 

ROAST  NUT  MEAT  WITH  DRESSING 

Open  a  pound  can  of  nut  cero  or  other  nut  food,  split  through 
the  center  lengthwise,  lay  in  an  oiled  pan,  brush  the  top  over  with 
oil  or  vegetable  butter,  and  put  in  the  oven  until  a  slight  crust 
forms  on  the  meat.  Then  pour  over  it  a  thin  brown  sauce,  and 
continue  to  bake  for  l/2  hour,  basting  it  now  and  then  over  the 
top  with  gravy.  When  done,  lift  out  on  a  carving  board,  slice, 
and  serve  with  either  of  the  preceding  dressings,  as  follows:  Put 
a  spoonful  of  dressing  on  the  platter,  lay  a  slice  of  nut  food  on 
the  top,  and  pour  a  spoonful  of  gravy  on  half  of  the  food.  Serve 
with  a  sprig  of  parsley  at  one  end,  and  a  small  piece  of  cranberry 

jelly,  if  at  hand. 

NUT  AND  POTATO  PIE 

2  cups  sliced  raw  potato  i  scant  tablespoon  flour 

\l/2  cups  cold  water  Chopped  parsley 

i  teaspoon  onion  Nut  food  or  baked  dressing 

iJ4  teaspoons  salt  cold,  sliced 

I  tablespoon  vegetable  butter  Hard-boiled  egg 

Pie  crust 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  135 


Add  sliced  potato,  onion,  and  salt  to  the  water,  and  cook  until 
done.  Drain,  and  lay  the  sliced  potato  into  an  oiled  baking  pan. 
Put  the  butter  and  the  flour  into  a  small  saucepan,  and  mix ;  then 
add  a  little  of  the  potato  water,  and  stir  smooth.  Add  the  rest  of 
the  liquid,  boil  up,  and  pour  the  sauce  over  the  sliced  potato.  Lay 
a  few  slices  of  hard-boiled  egg,  and  the  same  of  nut  cero  or  sliced 
cold  dressing,  over  the  potato,  and  sprinkle  lightly  with  chopped 
parsley  over  all.  Cover  with  thin  pie  crust,  mark  into  squares 
with  a  knife,  brush  over  with  milk,  and  bake  to  a  nice  brown. 

VEGETARIAN  POT  ROAST 

4  cups  stale  bread  cut  into  dice          2  cups  well  cooked  brown  beans, 
2  cups  hot  milk  or  lentils,  well  drained 

2  tablespoons  vegetable  fat  4  tablespoons  flour 

4  tablespoons  chopped  onion  2  eggs 

Scant  l/2  teaspoon  sage  Salt 

i  cup  coarsely  chopped  walnuts 

Put  the  onion,  the  savory,  and  the  fat  into  a  small  saucepan, 
and  let  simmer  over  the  fire  for  a  few  minutes,  to  soften  the 
onion,  but  do  not  brown.  Add  l/2  teaspoon  salt  and  the  milk. 
Bring  to  a  boil,  and  pour  over  the  diced  bread.  Sift  the  flour 
into  a  frying  pan,  and  stir  continuously  over  the  fire  until  a  light 
brown  color.  Add  the  chopped  nuts,  and  continue  stirring  until 
they  are  warmed  through,  but  not  browned  at  all.  Beat  the  eggs 
slightly,  and  add  to  the  mixture;  then  add  the  browned  flour  and 
nuts,  and  mix.  Have  the  cooked  beans  or  lentils  drained,  and 
mashed  very  fine  or  put  through  a  colander,  and  blend  with  the 
above  mixture,  with  salt  to  taste.  Pack  in  a  well  oiled  (2-pound) 
bread  tin,  and  bake  in  a  medium  oven  until  set  and  a  nice  brown. 
Set  aside  for  30  minutes  to  cool  partially ;  then  turn  out  in  an 
oiled  baking  pan,  and  pour  over  it  a  thin  brown  gravy,  and  bake 
in  a  good  oven  for  l/2  hour,  basting  it  over  the  top  occasionally 
with  the  gravy.  Serve  with  cranberry  sauce  or  baked  apple. 

WALNUT  ROAST 

I  cup  zwieback  crumbs  3  tablespoons  chopped  onion 

i  cup  milk  il/2  tablespoons  vegetable  butter 

]/2  cup  ground  walnuts  I  tablespoon  flour 

i  cup  steamed  rice  i  egg 

i  tablespoon  chopped  parsley 

jog  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDrEXTS. ) 


SCIENCE  of  FOOD  anct  COOKERY 


Pour  24  cup  of  the  milk  over  the  crumbs,  and  let  stand  for  5 
minutes.  Put  butter,  onion,  parsley,  and  a  pinch  of  savory,  if 
desired,  into  a  small  saucepan,  and  let  simmer  until  the  onion  is 
softened,  but  not  browned.  Add  the  flour,  and  stir ;  then  the  rest 
of  the  milk,  and  stir  smooth.  Add  the  slightly  beaten  egg,  the 
ground  walnuts,  and  salt  to  taste,  and  mix  well.  Add  the  soaked 
crumbs,  and  lastly  fold  in  the  steamed  rice  with  a  fork,  press 
gently  into  an  oiled  bread  tin  or  small  baking  pan,  and  bake  to 
a  nice  brown.  This  loaf  may  be  turned  out  into  an  oiled  baking 
pan,  when  done,  and  basted  with  brown  gravy,  the  same  as  pot 
roast,  if  desired. 

IMPERIAL  ROAST 

2  cups  diced  stale  bread  \y2  tablespoons  vegetable  fat 

2  cups  steamed  rice  2  tablespoons  flour 

*/$  cup  chopped  ripe  olives  2  stalks  diced  celery 

i  cup  chopped  walnuts  4  tablespoons  chopped  onion 

1  raw  egg  il/z  cups  milk 

2  chopped  hard-boiled  eggs  Savory  and  salt  to  taste 

Put  the  flour  and  the  fat  into  a  small  saucepan,  and  stir  over 
the  fire  until  of  a  light  brown  color.  Add  the  savory,  the  onion, 
and  the  celery,  and  stir  for  a  few  moments.  Then  add  l/2  cup  of 
the  milk,  and  stir  smooth.  Add  the  remainder  of  the  milk,  bring 
to  a  boil,  salt  to  taste,  pour  over  the  diced  bread,  and  let  stand 
until  cold.  Beat  the  egg,  and  mix  all  the  ingredients  except  the 
rice,  which  is  folded  in  last,  using  a  fork.  Press  lightly  into  one 
large,  or  two  small,  previously  oiled  bread  tins,  and  bake  until 
lightly  browned  on  top.  Serve  plain,  or  with  cranberry  sauce  or 
gravy,  or  with  both. 

SCALLOPED  POTATO  AND  NUTTOSE 

Put  sliced  raw  potatoes  about  jH  of  an  inch  in  depth  into  an 
oiled  baking  pan.  Sprinkle  lightly  with  salt,  and  lay  very  thin 
slices  of  nuttose  or  nut  cero  over  the  top.  Put  in  another  layer 
of  sliced  potato,  and  another  layer  of  sliced  nut  food;  then  pour 
over  these  enough  thin  brown  gravy  barely  to  cover  the  potatoes. 
Cover  with  another  baking  pan  of  the  same  size,  and  bake  in  a 
good  oven  until  the  potatoes  are  tender;  then  remove  the  top 
pan  and  brown  lightly. 

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SCIENCE  of  FOOD  ancC  COOKERY 


POTATO  AND  NOODLE  STEW 

4  medium  large  potatoes  6  cups  water 

2  medium  sized  onions  2  tablespoons  vegetable  butter 

3  ripe  tomatoes  I  teaspoon  salt 

Noodles 

Cut  the  potatoes  and  the  onions  into  long,  slender  pieces,  add 
water,  salt,  and  butter,  and  let  boil  gently  for  5  minutes.  Add 
the  peeled  and  quartered  tomatoes,  and  when  brought  to  a  boil, 
sprinkle  in  gradually  the  noodles,  as  given  on  page  264.  Cover, 
and  let  boil  gently  for  15  or  20  minutes;  then  set  on  the  edge  of 
the  stove  until  needed. 

LENTIL  AND  POTATO  STEW 

Wash  i  cup  of  lentils,  and  cook  with  salt"  to  taste,  until  tender 
but  not  broken.  Pare  3  medium  sized  potatoes,  cut  them  into 
long,  slender  pieces  (4  cups  by  measure),  and  put  into  a  saucepan 
with  i  large  onion  cut  in  pieces,  or  several  small  ones.  Add  2 
tablespoons  vegetable  butter,  and  the  broth  drained  from  the 
cooked  lentils,  with  additional  water  to  make  3  cups  of  liquid. 
Add  salt  to  taste,  and  let  boil  gently  until  the  vegetables  are  tender. 
When  satisfied  that  they  are  seasoned  to  suit,  drop  in  the  cooked 
lentils  and  shake  together.  Reheat  and  serve.  The  amount  of 
lentils  may  be  increased  with  the  same  amount  of  potato,  to  suit 
individual  taste. 

POTATO  STEW  WITH  DUMPLINGS 

Stew 

2  cups  raw  potato  cut  into  i  teaspoon  chopped  onion 

i/2-inch  cubes  iJ4  teaspoons  salt 

2^/2  cups  cold  water  2  tablespoons  vegetable  butter 

2  tablespoons  flour 

Bring  water,  potato,  onion,  and  salt,  to  a  boil.  Rub  the  butter 
and  the  flour  together  in  a  small  saucepan  over  the  fire.  Add  a 
little  of  the  potato  water,  and  stir  smooth.  Add  more  water,  boil 
up,  and  pour  over  the  potato. 

Dumplings 

Y-i.  cup  water  ?/$  CUp  sjfted  pastry  flour 

2  tablespoons  vegetable  butter          2  eggs 
A  sprinkle  of  salt 

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SCIENCE  of  FOOD  ancC  COOKERY 


Bring  water,  salt,  and  butter  to  a  boil.  Add  the  flour  all  at 
once,  and  stir  over  the  fire  until  the  mixture  does  not  stick  to  the 
sides  of  the  pan  and  is  perfectly  smooth.  Set  on  the  table,  break 
in  i  whole  egg,  and  stir  with  a  spoon  until  the  egg  is  completely 
absorbed  in  the  paste,  and  the  paste  is  smooth  and  thick.  Add 
the  other  egg  in  like  manner.  Drop  from  the  side  of  a  tablespoon 
into  the  boiling  stew,  having  first  dipped  the  spoon  into  the  hot 
liquid  to  avoid  the  dumplings'  sticking  to  the  spoon.  Cover,  and 
let  boil  gently  for  about  15  minutes,  or  until  the  potato  is  thor- 
oughly done,  and  the  gravy  reduced  to  a  nice  consistency  to  dish 
up.  Sprinkle  with  chopped  parsley,  if  at  hand. 

SAVORY  POTPIE 

3  medium  sized  potatoes  il/2  tablespoons  vegetable  butter 

I  medium,  sized  carrot  3  tablespoons  browned  flour 

I  onion  }4  teaspoon  sage 

il/2  cups  cooked  lentils  Pie  crust 

A  sprinkle  of  parsley 

Cut  the  vegetables  into  long,  slender  pieces.  (The  potato 
should  measure  4  cups.)  Put  carrot,  onion,  2  cups  water,  and  I 
teaspoon  salt  into  a  saucepan,  and  let  boil  10  minutes ;  then  add 
the  potato  and  an  additional  cup  of  cold  water,  and  bring  to  a 
boil.  Rub  butter,  savory,  and  browned  flour  together  in  a  small 
saucepan  over  the  fire  until  blended.  Add  a  little  of  the  liquid, 
and  stir  smooth.  Add  additional  liquid,  and  pour  it  over  the 
boiling  vegetables.  Salt  to  taste,  and  let  boil  slowly  until  well 
done;  then  add  the  cooked  lentils,  and  shake  together.  Pour  into 
an  oiled  baking  pan,  cover  with  pie  crust,  brush  with  milk,  mark 
with  a  knife,  and  bake  to  a  nice  brown. 

VEGETABLE  GLUTEN  STEW 

3  cups  raw  potato,  cut  in  2  teaspoons  salt 

slender  pieces  2  tablespoons  vegetable  butter 

i  cup  carrot  4  tablespoons  browned  flour 

I  cup  young  turnip  I  cup  gluten  biscuit,   broken  up 

i  small  onion,  cut  in  quarters  4^2  cups  cold  water 

Crush  the  gluten  biscuit,  and  put  into  a  saucepan,  together  with 
carrot,  turnip,  onion,  salt,  and  water,  and  let  boil  10  minutes.  Rub 
the  butter  and  the  flour  together  in  a  small  saucepan  over  the  fire, 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  j 


SCIENCE  of  FOOD  and  COOKERY 


adding  the  broth  gradually,  and  stirring  until  free  from  lumps. 
Pour  it  over  the  boiling  vegetables,  add  the  raw  potato,  salt  to 
taste,  and  let  boil  gently  under  cover  until  the  vegetables  are 
thoroughly  cooked,  and  the  gravy  of  a  nice  consistency  to  dish 
up.  Sprinkle  with  chopped  parsley,  and  serve. 

RAGOUT  (ra-goo')  OF  VEGETABLES  WITH  NOODLES 


ij^  cups  carrot 

il/2  cups  young  turnip 

3  cups  raw  potatoes   (measured 

after  being  cut  into  slender 

pieces) 
6  small  onions 


1  large  tomato 

2  tablespoons  vegetable  fat 

3  tablespoons  flour 

A  sprinkle  of  savory 

3l/2  cups  vegetable  broth  or  water 

Salt  to  taste 


Braise  carrot,  turnip,  and  onion  in  a  well  oiled  pan  in  a  quick 
oven,  or  in  a  hot  skillet  over  the  open  fire.  Place  in  a  saucepan 
with  potato,  tomato,  and  liquid,  salt  to  taste,  and  bring  to  a  boil. 
Brown  the  flour  in  the  vegetable  fat,  in  a  frying  pan,  and  add  a 
sprinkle  of  savory,  then  a  little  of  the  liquid  from  the  vegetables, 
and  stir  smooth.  Add  more  of  the  liquid,  and  pour  it  over  the 
boiling  vegetables.  Let  boil  gently  under  cover  until  well  done, 
and  the  gravy  is  reduced  to  a  nice  consistency.  Serve  with  plainly 
seasoned  noodles. 

VEGETARIAN  IRISH  STEW 

2  tablespoons  vegetable  butter 


I  cup  carrot 

1  cup  turnip 

2  cups  raw  potatoes  (all  cut 

into  slender  pieces) 
6  small  onions 


2  tablespoons  flour 

*/$  cup  diced  nut  food 

3  cups  cold  water 
Salt  to  taste 


Put  carrot,  turnip,  onions,  and  2  teaspoons  salt  into  a  sauce- 
pan, add  the  water,  and  let  boil  10  minutes;  then  add  the  potato, 
and  bring  to  a  boil.  Rub  the  butter  and  the  flour  together  in  a 
small  saucepan  over  the  fire  until  blended.  Add  a  little  of  the 
hot  liquid,  and  stir  smooth.  Add  more  of  the  liquid,  pour  over 
the  boiling  vegetables,  and  let  cook  continuously  until  well  done, 
and  the  gravy  reduced  to  the  proper  consistency  to  dish  up  nicely. 
Put  the  nuttose  or  nut  cero  in  an  oiled  pie  tin  into  the  oven,  for 
a  few  minutes,  stirring  now  and  then.  Add  to  the  stew,  shake 
together,  sprinkle  with  chopped  parsley,  and  serve. 


140 


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SCIENCE  of  FOOD  ancC  COOKERY 


BEAN  AND  MACARONI  STEW 

i  cup  macaroni  I  medium  sized  ripe  tomato 

I  cup  Lima  or  navy  beans  il/2  tablespoons  vegetable  butter 

1  onion  Salt  to  taste 

Wash  the  beans  thoroughly.  Add  the  onion,  y2  teaspoon  salt, 
and  sufficient  water  to.  cook  gently  until  done.  Drain,  add  to  the 
broth  enough  water  to  make  3  cups  liquid,  and  bring  to  a  boil. 
Add  the  broken  macaroni,  salt  to  taste,  and  let  boil  until  done ;  then 
add  the  butter  and  the  peeled  and  sliced  tomato,  and  let  simmer 
under  cover  until  of  a  nice  consistency  to  dish  up.  Add  the  cooked 
beans,  shake  together,  reheat,  and  serve. 

FAVORITE  LENTIL  PATTIES 

2  cups  cooked  lentils,  well  2  cups  mashed  potatoes 

drained  and  not  too  soft  (seasoned) 

3  tablespoons  chopped  onion  2  tablespoons  vegetable  butter 

Scant  ]/2  teaspoon  sage  or  sweet  marjoram 

Put  onion,  savory,  and  vegetable  butter  into  a  small  pan,  and 
let  simmer  for  a  few  minutes  over  the  fire,  to  soften  the  onion, 
but  do  not  brown.  Add  the  cooked  and  drained  lentils,  shake 
together,  and  mix  with  the  mashed  potato.  Form  into  small,  round 
patty  cakes,  and  brown  lightly  in  a  quick  oven  or  in  an  oiled  skillet. 

RICE  AND  NUT  PATTIES 

2  cups  steamed  rice  Scant  ^2  teaspoon  sage  or 

i  cup  zwieback  crumbs  sweet  marjoram 

34  cup  milk  .      i  tablespoon  vegetable  butter 

4  tablespoons  chopped  onion  Salt 

i  cup  coarsely  chopped  walnuts 

Put  onion,  savory,  and  butter  into  a  small  pan,  and  let  simmer 
over  the  fire,  the  same  as  for  lentil  patties.  Add  the  milk  and  */2 
teaspoon  salt.  Bring  to  a  boil,  and  pour  over  the  crumbs.  Let 
stand  10  minutes ;  then  add  the  chopped  nuts,  and  mix  in  the 
steamed  rice,  using  a  silver  fork,  so  as  to  mix  lightly.  Form  into 
small  patties,  and  brown  the  same  as  lentil  patties ;  or  it  may  be 
baked  in  the  form  of  a  loaf,  if  desired.  //  used  for  a  filling  for 
stuffed  peppers  (page  172),  add  an  additional  l/2  tablespoon  vege- 
table butter,  and  ]/2  cup  diced  bell  pepper,  when  braising  the  onion 
at  the  beginning;  then  add  i  large  ripe  tomato  cut  small,  or  */j 
cup  stewed  tomato,  cook,  and  mix  with  the  rice. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  141 

10 


SCIENCE  of  FOOD  and  COOKERY 
I 

EGGPLANT  SAUTE,  FAMILY  STYLE 

1  medium  sized  eggplant  i  cup  cracker  crumbs  or  un- 

2  eggs  toasted  stale  bread  crumbs 

Salt  to  taste 

Pare  and  dice  the  eggplant,  and  cook  in  enough  boiling  water, 
with  salt  to  taste,  to  make  it  tender.  Drain  well.  Beat  the  eggs 
with  i  tablespoon  melted  vegetable  butter,  and  add  to  the  egg- 
plant. Add  the  crumbs,  mix  well,  and  pour  into  a  well  oiled 
skillet.  Heat  gradually,  turning  with  a  spatula  now  and  then, 
until  partly  browned  and  thoroughly  heated  through,  and  serve 

immediately. 

BAKED  SAVORY  EGGPLANT 

Pare  and  dice  i  medium  sized  eggplant,  and  cook  in  slightly 
salted  water  until  tender;  then  drain,  saving  the  water.  Put  i 
tablespoon  chopped  onion,  y2  cup  diced  sweet  pepper,  2  tablespoons 
chopped  parsley,  *4  teaspoon  sage  or  sweet  marjoram,  and  2  table- 
spoons vegetable  butter  into  a  small  saucepan,  and  let  simmer  over 
the  fire  for  a  few  minutes,  but  do  not  brown.  Add  3  tablespoons 
browned  flour,  and  stir;  then  i  cup  of  the  liquid  from  the  cooked 
eggplant,  and  cook  to  a  smooth  gravy.  Then  add  the  cooked 
eggplant.  Line  an  oiled  baking  pan  with  thin  slices  of  sparsely 
buttered  bread,  and  pour  over  it  one  half  of  the  eggplant  mixture. 
Cover  with  sliced  raw  tomatoes ;  then  add  another  layer  each  of 
bread,  eggplant,  and  tomato.  Rub  a  slice  of  bread  through  a 
colander  or  strainer  over  the  top,'  and  press  down  with  a  spoon,  to 
moisten  the  crumbs.  Bake  in  a  medium  oven  for  30  or  40  minutes. 

BEANS  WITH  NOODLES 

Wash  i  cup  of  navy  beans,  and  cook  gently  until  thoroughly 
done,  adding  salt  while  cooking.  Drain,  and  add  to  the  liquid 
enough  water  to  make  3  cups.  Add  2  teaspoons  vegetable  butter, 
and  bring  to  a  boil.  Sprinkle  in  the  noodles  as  given  on  page 
264,  and  let  boil  gently  for  15  minutes.  Add  the  cooked  beans, 
shake  together,  reheat,  and  serve. 

BEAN  AND  POTATO  PIE 

Wash  \y>  cups  L'ima  beans,  and  cook  gently,  in  plenty  of 
water,  with  salt  to  taste.  Drain,  and  add  sufficient  water  to  make 

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SCIENCE  of  FOOD  and  COOKERY 


3  cups  liquid.  Add  3  cups  sliced  raw  potatoes,  and  salt  to  taste, 
and  let  boil  gently  until  the  potatoes  are  tender.  Stir  I  tablespoon 
vegetable  butter  with  I  tablespoon  flour  in  a  saucepan  over  the 
fire  until  blended,  add  a  little  of  the  broth,  and  stir  smooth.  Add 
more  broth,  and  pour  over  the  cooked  potatoes.  Add  the  cooked 
beans,  shake  together,  and  pour  into  an  oiled  baking  pan.  Cover 
with  pie  crust,  and  bake  to  a  light  brown. 

BEAN  AND  MACARONI  PIE 

i  cup  Lima  beans  i  tablespoon  vegetable  butter 

i  cup  broken  macaroni  I  tablespoon  flour 

Salt  to  taste 

Cook  the  macaroni  in  boiling  salted  water  until  well  done, 
saving  the  water.  Cook  the  beans  until  tender,  with  salt  to  taste. 
Stir  the  butter  and  the  flour  together  over  the  fire  until  blended; 
then  add  a  little  of  the  bean  broth,  and  stir  smooth.  Add  the  rest 
of  the  bean  broth,  and  enough  of  the  macaroni  water  to  make  2 
cups  liquid.  Add  the  cooked  macaroni  and  beans,  shake  together, 
and  pour  into  an  oiled  baking  pan.  Cover  with  pie  crust,  and 
bake  the  same  as  bean  and  potato  pie. 

BEANS  WITH  DUMPLINGS 

Wash  and  cook  il/2  cups  navy  or  Lima  beans,  with  water  to 
cover,  and  salt  to  taste.  Drain,  and  add  enough  water  or  potato 
water  to  make  2  cups  liquid.  Mix  together  in  a  small  saucepan 
over  the  fire  2  teaspoons  vegetable  butter  and  2  teaspoons  flour, 
add  a  little  of  the  broth,  and  stir  smooth.  Add  the  rest  of  the 
liquid,  and  when  it  is  brought  to  a  boil,  add  dumplings  as  given 
for  potato  stew  and  dumplings,  page  138.  Cover,  and  let  boil 
gently  from  15  to  20  minutes;  then  add  the  cooked  beans,  shake 
together,  reheat,  and  serve. 

BAKED  MACARONI  FAMILY  STYLE 

i  cup  macaroni  raw  I  tablespoon  vegetable  butter 

i  cup  tomato  pulp  A  sprinkle  of  sage  or  thyme 

i  tablespoon  onion  I  egg 

Salt  to  taste 

Break  the  macaroni  into  inch  lengths,  drop  into  boiling  salted 
water,  and  cook  until  thoroughly  done ;  then  wash,  and  drain  in 

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SCIENCE  of  FOOD  ancf  COOKERY 


a  colander.  Put  the  butter,  the  onion,  and  a  little  sage  or  thyme 
into  a  saucepan,  and  stir  over  the  fire  for  a  few  moments,  but  do 
not  brown.  Add  the  tomato,  and  bring  to  a  boil.  Salt  to  taste. 
Then  pour  the  hot  mixture  slowly  into  the  beaten  egg,  stirring 
it  briskly  as  it  is  being  poured  in.  Add  the  cooked  macaroni,  pour 
all  into  an  oiled  baking  pan,  and  bake  to  a  light  brown. 

MACARONI  AU  GRATIN 

Break  macaroni  into  inch  lengths,  drop  into  boiling  salted 
water,  and  let  boil  until  thoroughly  done.  Then  wash  in  cold 
water,  and  drain  well.  Mix  with  enough  cream  sauce  to  season. 
Pour  into  an  oiled  baking  pan,  grate  fresh  bread  crumbs  over  the 
top,  and  press  down  with  a  spoon  so  they  become  well  moistened. 
Sprinkle  over  with  rich  cream  or  small  pieces  of  vegetable  butter, 
and  bake  to  a  nice  brown.- 

MACARONI  EGG  SAUCE 

Prepare  the  macaroni  in  the  same  manner  as  for  macaroni  au 
gratin.  Add  a  few  chopped  hard-boiled  eggs,  working  them  into 
the  creamed  macaroni  with  a  fork,  and  bake  to  a  light  brown. 

MACARONI  CREOLE 

Cook  the  macaroni  the  same  as  for  the  preceding  recipe,  drain, 
and  add  sufficient  creole  sauce  (page  159)  to  season  well.  Put 
into  an  oiled  baking  pan,  let  simmer  in  the  oven  for  y2  hour, 
and  serve. 

MACARONI  IN  TOMATO 

Use  the  recipe  given  for  spaghetti  in  tomato,  and  substitute 
macaroni  in  the  place  of  spaghetti. 

MACARONI  WITH  NEW  PEAS 

Season  well  cooked  macaroni  with  a  little  rich  cream,  or  with 
canned  milk  and  vegetable  butter.  Heat  in  a  covered  saucepan  for 
20  minutes,  and  serve  with  a  spoonful  of  peas  at  one  side,  or  mix 
the  peas  with  the  macaroni  just  before  serving. 

T/M  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  antf  COOKERY 


BAKED  MACARONI  AND  OLIVES 

1  cup  uncooked  macaroni  2  cups  of  water  in  which  the 
l/2  cup  chopped  ripe  olives  macaroni  was  cooked 

2  tablespoons  chopped  onion  2  tablespoons  vegetable  oil 
4  tablespoons  tomato '  4  tablespoons  flour 

Salt  and  celery  salt  to  taste 

Break  the  macaroni  into  j^-inch  lengths,  drop  into  boiling 
salted  water,  and  cook  until  it  is  well  done.  Put  the  oil  into  a 
small  pan  on  the  stove,  and  when  hot,  add  the  flour,  and  stir  until 
browned.  Then  add  the  onion  and  the  chopped  olives,  and  let  them 
.cook  a  few  minutes.  Then  add  the  macaroni  water  and  the  tomato. 
Let  it  boil  5  minutes.  Have  the  macaroni  well  drained ;  and  while 
it  is  hot,  put  it  into  the  gravy.  Turn  into  a  baking  dish,  grate  a 
few  fresh  bread  crumbs  over  the  top,  and  with  a  spoon  press  them 
down  so  they  become  moistened  through.  Bake  until  a  nice  brown. 

NOODLES  AU  GRATIN 

Sprinkle  the  noodles  given  on  page  264  into  boiling  salted 
water,  and  let  boil  gently  for  15  or  20  minutes.  Drain  well,  mix 
with  a  good  cream  sauce  or  rich  cream,  and  bake  the  same  as 
macaroni  au  gratin. 

PEAS  WITH  NOODLES 

2  cups  green  peas  2  tablespoons  rich  cream 

2  cups  water   (preferably  Noodles    (page   264) 

potato  water)  Salt  to  taste 

Put  the  peas  to  cook  in  boiling  water,  enough  to  cover.  Add 
salt  to  taste.  Let  them  cook  gently  until  tender.  Put  the  cream 
into  a  small  fry  pan,  and  stir  over  the  fire  until  the  oil  separates 
from  the  albumen.  As  soon  as  the  albumen  turns  a  light  brown, 
add  to  the  stewed  peas,  and  boil  up.  Add  the  potato  water,  and 
when  boiling  hot,  sprinkle  in  the  noodles.  Let  boil  15  or  20 
minutes,  and  serve. 

CREAM  NOODLES 

Cook  noodles  the  same  as  for  noodles  an  gratin.  Drain,  return 
to  the  saucepan,  cover,  and  set  on  the  edge  of  the  stove.  Beat 
one  egg  with  i  tablespoon  melted  vegetable  butter  and  l/^  cup 
milk,  or  use  l/±  cup  rich  cream,  and  stir  into  the  hot  noodles.  Mix 
over  the  fire,  and  let  cook  only  sufficiently  to  bind  them,  so  they 
will  dish  up  nicely,  and  not  run  on  the  platter. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  145 


SCIENCE  of  FOOD  and  COOKERY 


SAVORY  NOODLES  EN  POTATO  BORDER 


2^  cups  potato  water  I  egg  or  y2  cup  very  rich 
2^4  tablespoons  vegetable  butter  sour  cream 

i  teaspoon  chopped  onion  Mashed  potato 

A  sprinkle  of  savory  Noodles 

While  the  potatoes  are  boiling,  put  the  fat  into  a  small  fry 
pan,  and  when  it  is  quite  hot,  add  the  egg  well  beaten.  (If  cream 
is  used  instead  of  the  egg,  omit  the  vegetable  fat.)  Stir  con- 
stantly with  a  fork  until  a  light  golden  brown  color;  then  remove 
from  the  fire  immediately,  add  the  chopped  onion  and  the  savory, 
and  let  stand  until  the  potatoes  are  ready  to  be  drained.  Pour 
as  much  of  the  free  fat  as  will  drain  from  the  egg  mixture,  into 
a  dish ;  and  to  the  browned  egg  or  cream,  add  the  hot  potato 
water,  using  additional  water  if  necessary  to  make  the  required 
amount.  Add  salt  to  taste,  and  when  brought  to  a  boil,  sprinkle 
in  the  noodles,  and  let  cook  until  quite  thick.  Finish  with  a  little 
cream  or  canned  milk,  and  chopped  parsley.  (The  parsley  may 
be  omitted.)  After  dishing  the  mashed  potato  on  a  large  platter, 
press  to  each  side,  pour  the  noodles  in  the  center,  and  serve. 

SAVORY  VEGETABLE  LOAF 

il/2  cups  soaked  stale  bread  il/2  tablespoons  brown  flour 

YH  cup  cooked  brown  beans  J/j  cup  milk 

il/2  tablespoons  vegetable  butter  I  egg 

I  tablespoon  chopped  onion          .  Sage,  marjoram,  and  salt  to  taste 

Soak  the  bread  in  cold  water,  and  press  out  lightly.  Put 
butter,  onion,  and  savory  into  a  small  pan,  and  simmer  for  a  few 
moments,  but  do  not  brown.  Add  the  brown  flour,  then  the  milk, 
and  stir  smooth.  Mash  the  beans  with  a  spoon,  break  the  egg 
with  a  fork,  and  mix  all  ingredients.  Put  into  an  oiled  baking 
tin,  and  bake  until  set  and  a  nice  brown. 

SAVORY  FRIJOLES  WITH  RICE 

I  cup  brown  beans  (raw)  2  tablespoons  chopped  onion 

I  cup  tomato  pulp  A  sprinkle  of  savory 

Y$  tablespoon  vegetable  butter  Salt  to  taste 

Braise  the  onion  and  the  savory  in  a  small  saucepan  with  the 
butter  for  a  few  moments,  add  the  tomato,  and  boil  up.  Have 

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SCIENCE  of  FOOD  ancC  COOKERY 


the  beans  well  cooked  in  water,  with  salt  to  taste ;  and  when  the 
liquid  has  reduced  down  low,  add  the  tomato  sauce,  and  let  simmer 
for  some  time.  When  ready  to  serve,  have  hot  boiled  rice  dished  up 
on  a  platter;  then  shove  the  rice  to  each  side,  and  pour  the  savory 
beans  in  the  center.  Sprinkle  with  chopped  parsley,  and  serve. 

LENTIL  AND  RICE  LOAF 

2  cups  steamed  rice  I  tablespoon  browned  flour 

i  cup  lentil  puree  3  tablespoons  milk 

I  tablespoon  chopped  onion  A  sprinkle  of  sage 

I  tablespoon  vegetable  butter  y3  cup  chopped  walnuts 

Salt  to  taste 

Put  the  butter,  the  onion,  and  the  savory  into  a  small  sauce- 
pan, and  simmer  for  a  few  moments.  Add  the  browned  flour,  then 
the  milk,  and  stir  over  the  fire  until  smooth.  Add  salt  to  taste, 
and  mix  in  the  rice  with  a  fork.  Mix  all  the  ingredients,  pack 
lightly  in  an  oiled  bread  tin,  and  bake  until  hot  through  and 
slightly  browned  on  top. 

BAKED  RICE  ITALIENNE 

1  cup  rice   (raw)  2  tablespoons  diced  sweet  pepper 
l/2  cup  macaroni,  broken  up  Salt 

2  tablespoons  chopped  onion  A  sprinkle  of  thyme 

1  small  clove  of  garlic  il/2  cups  tomato  pulp 

2  tablespoons  vegetable  butter       2l/2  cups  water 

Put  the  rice  into  a  frying  pan,  and  brown  over  the  open  fire 
or  in  a  hot  oven,  stirring  often,  to  a  light  brown  color.  Add  }4 
teaspoon  salt  and  the  water,  and  let  cook  steadily  until  dry,  having 
the  saucepan  covered.  Break  the  macaroni  into  very  small  pieces, 
and  cook  in  boiling  salted  water  until  thoroughly  done ;  then  wash 
and  drain  in  a  colander.  Put  sweet  pepper,  onion,  garlic,  and 
thyme  into  a  saucepan  with  the  butter,  and  stir  over  the  fire  for 
a  few  moments.  Add  the  tomato,  salt  to  taste,  boil  up  well,  and 
pour  over  the  rice.  Mix  well;  then  put  a  layer  of  the  rice-tomato 
in  an  oiled  baking  pan,  and  sprinkle  the  cooked  macaroni  evenly 
over  it.  Put  small  bits  of  vegetable  butter  on  it,  pour  over  it  the 
remainder  of  the  rice  mixture,  bake  in  a  medium  oven  for  half 
an  hour  or  more,  and  serve. 

(USE  LEVEL   MEASUREMENTS  FOB  ALL  INGREDIENTS.)  \ 


SCIENCE  of  FOOD  and  COOKERY 


WHOLE  RICE  WITH  PEAS 


I  cup  uncooked  natural  rice 

3  cups  hot  water 

3  cups  cooked  new  peas 


2  tablespoons  vegetable  butter 
4  teaspoons  flour 
Y$  cup  milk 


Wash  the  rice  thoroughly,  drain,  add  the  hot  water,  and  let 
boil  gently  until  the  water  is  evaporated  and  the  rice  looks  dry ; 
then  cover,  and  set  on  the  edge  of  the  stove  to  steam  for  15 
minutes.  Rub  the  butter  and  the  flour  together  in  a  small  sauce- 
pan, add  the  milk,  and  stir  over  the  fire  until  smooth.  Add  the 
cooked  rice,  and  mix  with  a  fork;  then  add  the  cooked  new  peas, 
mix  lightly,  put  into  the  oven  in  a  covered  dish  until  hot  through, 
and  serve. 

SPANISH  RICE 


1/2  cup  natural  rice 

\y2  cups  hot  water 

il/2  cups  tomato  pulp 

2.y2  tablespoons  vegetable  butter 

3  tablespoons  diced  onion 


2  tablespoons  diced  sweet 

bell  peppers 

il/t  tablespoons  cream  roast  flour 
A  sprinkle  of  sage 
Salt  to  taste 


Brown  the  rice  in  a  frying  pan  on  the  stove,  or  in  a  hot  oven, 
until  a  very  light  brown.  Add  the  hot  water,  and  let  boil  gently 
until  the  water  is  evaporated  and  the  rice  looks  dry.  Cover,  and 
let  steam  on  the  edge  of  the  stove  for  10  minutes.  Put  butter, 
onion,  bell  pepper,  and  savory  into  a  small  pan,  and  simmer  for 
a  few  moments.  Add  the  flour,  then  a  little  of  the  tomato,  and 
stir  smooth.  Add  the  rest  of  the  tomato,  and  boil  5  minutes.  Salt 
to  taste,  and  pour  over  the  cooked  rice.  Mix  well,  and  let  steam 
until  of  a  consistency  to  dish  up  nicely  and  not  run  on  the  platter. 

SPAGHETTI  IN  TOMATO 


2/z  cup  raw  spaghetti 

2  cups  tomato  pulp 

2  tablespoons  onion 

2  tablespoons  vegetable  butter 


A  small  clove  of  garlic  if  desired 
A  pinch  of  thyme 
4  tablespoons  cream  roast  flour 
Salt  to  taste 


Break  the  spaghetti  into  inch  lengths,  drop  into  boiling  salted 
water,  and  let  boil  until  thoroughly  done;  then  wash  in  cold  water, 
and  drain  well.  Put  butter,  onion,  garlic,  and  thyme  into  a  small 
saucepan,  and  stir  over  the  fire  for  a  few  moments.  Add  the 
flour,  and  mix ;  then  add  a  small  quantity  of  the  tomato,  and  stir 


148 


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SCIENCE  gf  FOOD  and  COOKERY 


smooth.  Stir  in  the  rest  of  the  tomato,  and  boil  up.  Salt  to  taste, 
add  the  spaghetti,  and  let  simmer  until  it  is  of  a  consistency  to 
dish  up  and  not  run  on  the  platter. 

BAKED  SPAGHETTI  EN  CROUSTADE 

Take  the  proportion  of  cooked  spaghetti  given  in  the  above 
recipe,  add  sufficient  cream  sauce  to  moisten  nicely,  and  pour  into 
an  oiled  baking  pan.  Chop  2  hard-boiled  eggs  fine,  and  mix  with 
2  teaspoons  chopped  parsley.  Sprinkle  over  the  spaghetti,  and 
press  down  with  a  spoon  into  the  cream.  Cover  with  pie  crust, 
mark  into  squares  with  a  knife,  brush  over  with  cream  or  milk,  and 
bake  to  a  nice  brown. 

BAKED  SPAGHETTI  AND  CORNLET 

54  cup  raw  spaghetti  i  tablespoon  chopped  onion 

1  cup  corn  pulp  \l/2  tablespoons  vegetable  butter 

2  tablespoons  chopped    sweet  il/2  tablespoons  flour 

bell  pepper  34  CUP  milk 

Salt  to  taste 

Break  the  spaghetti  into  inch  lengths,  cook  in  boiling  salted 
water  until  well  done,  and  drain.  Grind  the  corn  through  a  food 
mill.  Put  the  onion,  the  diced  pepper,  «and  the  butter  into  a  small 
saucepan,  and  let  simmer  for  a  few  minutes.  Add  the  flour,  and 
stir.  Add  a  little  of  the  milk,  and  make  smooth.  Add  the  re- 
mainder of  the  milk,  bring  to  a  boil,  and  salt  to  taste.  Put  a 
layer  of  the  spaghetti  into  an  oiled  baking  pan,  then  a  layer  of 
the  ground  corn.  Pour  half  of  the  cream  sauce  over  it,  and  work 
it  in  with  a  fork.  Put  in  another  layer  of  spaghetti  and  corn,  as 
before,  and  the  rest  of  the  cream  sauce  on  top.  Rub  a  slice  of 
bread  through  a  colander  or  strainer  over  the  mixture,  and  press 
down  with  the  back  of  a  spoon,  to  moisten.  Put  small  bits  of 
vegetable  butter  over  the  top,  and  bake  to  a  nice  brown. 

CORN  NUT  PIE 

i  can  corn   (ground  through  2  teaspoons  chopped  onion 

a  food  mill)  il/2  tablespoons  flour 

1  cup  rolled  zwieback  crumbs  54  CUP  diced  nuttose  or  nut  cero 

2  cups  milk  2  eggs 

2  tablespoons  vegetable  butter  Salt  to  taste 

A  sprinkle  of  sage 

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SCIENCE  of  FOOD  and  COOKERY 


Heat  the  milk  to  about  115°,  and  pour  over  the  crumbs.  Put 
the  onion,  the  savory,  and  the  butter  into  a  small  pan,  and  simmer 
for  a  few  minutes.  Add  the  flour,  and  stir;  then  add  a  little  of 
the  milk  from  the  crumb  mixture,  to  make  a  little  gravy.  Add 
the  diced  nut  food,  and  shake  together.  Beat  the  eggs  slightly, 
mix  all  the  ingredients,  pour  into  an  oiled  brick-shaped  tin,  and 
bake  with  a  small  pan  of  water  underneath,  until  set  and  a  nice 
brown  color. 

SCALLOPED  VEGETABLE  OYSTERS  ITALIENNE 

il/2  cups  macaroni  (raw) 

4  cups  scraped  and  sliced  salsify  (oyster  plant) 

Break  the  macaroni  into  J^-inch  lengths,  cook  in  boiling  salted 
water  until  well  done,  and  drain.  Wash  and  scrape  the  salsify, 
slice  thinly,  and  cook  in  boiling  water,  with  salt  to  taste,  until 
done,  and  the  liquid  mostly  evaporated.  Mix  the  macaroni  and 
the  cooked  salsify.  Add  sufficient  rich  cream  sauce  or  thick  cream 
to  season  nicely,  and  pour  into  an  oiled  baking  pan.  Sprinkle 
with  fresh  crumbs,  and  press  them  down  wkh  a  spoon,  so  they 
become  moistened.  Put  small  bits  of  vegetable  butter  over  the 
top,  and  bake  to  a  nice  brown. 

CEREAL  FILLETS 

2  cups  milk  y2  cup  corn  meal,  toasted 

2  teaspoons  vegetable  butter  lightly  in  the  oven 

Salt  to  taste 

Heat  the  milk  to  the  boiling  point,  and  sift  in  the  corn  meal 
gradually,  stirring  as  it  is  being  added,  to  prevent  lumping.  Add 
salt  and  butter,  and  let  cook  gently  for  about  20  minutes ;  then 
pour  into  an  oiled  bread  tin,  and  let  cool.  When  cold,  cut  into 
squares  or  triangles,  and  dip  first  into  flour,  then  into  cream,  or 
milk  and  egg,  and  again  into  fine  bread  or  cracker  crumbs.  Lay 
in  an  oiled  baking  pan,  brush  over  with  cream  or  milk,  and  bake 
to  a  nice  brown,  in  a  quick  oven.  Serve  with  maple  sirup  or  jelly. 

OLIVE  FILLETS 

1  dozen  chopped  ripe  olives  }/$  cup  milk 

2  tablespoons  chopped  onion  2  tablespoons  brown  flour 
2  teaspoons  chopped  parsley  Salt  to  taste 

Sage  or  marjoram  I  tablespoon  vegetable  butter 

IO  (USE  LEVEL   MEASUREMENTS  FOB  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and:  COOKERY 


Put  butter,  onion,  parsley,  and  savory  into  a  small  saucepan, 
and  simmer  for  a  few  moments.  Add  the  brown  flour  and  the 
chopped  olives,  and  stir;  then  add  the  milk,  and  make  smooth. 
Cut  white  bread  into  thin  slices,  trim  off  the  crust,  and  spread 
lightly  with  vegetable  butter.  Cover  with  a  spread  of  the  olive 
rilling,  and  lay  another  slice  of  bread  over  this.  Press  together 
and  cut  into  triangles.  Lay  in  an  oiled  baking  pan,  pour  over  k 
a  thin  cream-tomato  sauce,  and  let  simmer  in  the  oven  until  hot 
through,  basting  now  and  then  with  a  spoon,  and  serve. 

VEGETABLE  LOAF  EN  ASPIC 

Wet  an  ordinary  bread  tin  with  cold  water;  then  garnish  the 
bottom  with  slices  of  hard-boiled  egg,  parsley,  and  cooked  string 
beans  or  peas,  and  fill  in  with  cold  baked  dressing  (pages  133, 
134)  or  nut  food  cut  into  large  squares,  until  the  pan  is  nearly  full. 

Have  a  good  vegetable  broth,  boiled  with  a  few  outer  skins  of 
red  onions  to  give  color.  Take  il/2  cups  broth,  i  teaspoonful 
grated  onion,  salt  to  taste,  and  add  l/2  cup  vegetable  jelly  as  pre- 
pared on  page  201.  Mix  well,  and  pour  immediately  over  the 
food  prepared  in  the  dish.  Shake  slightly,  so  as  to  allow  the 
gelatin  to  get  beneath  the  food ;  then  let  stand  until  cold,  invert 
on  a  platter,  and  serve. 

NEW  ENGLAND  DINNER 

4  medium  sized  potatoes  6  small  onions 

4  small  carrots  .  l/2  small  cabbage 

4  turnips  \y2  tablespoons  vegetable  butter 

Salt  to  taste 

Quarter  the  peeled  carrots  and  turnips.  Add  the  onions  whole, 
and  put  into  a  saucepan  with  water  to  cover.  Add  the  salt,  and 
bring  to  a  boil.  Separate  the  leaves  of  the  cabbage,  drop  into 
boiling  water,  and  let  boil  for  5  minutes.  Drain.,  and  add  to  the 
vegetables.  When  the  carrots  are  about  half  cooked,  add  the 
potatoes  cut  into  halves,  and  the  vegetable  butter.  Salt  to  taste, 
and  let  cook  gently  until  all  the  vegetables  are  thoroughly  done. 
To  dish  up,  lay  the  cooked  cabbage  first  on  the  center  of  the 
platter;  then  arrange  the  vegetables  around  the  cabbage,  a  carrot, 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  1! 


SCIENCE  of  FOOD  and  COOKERY 


a  turnip,  an  onion,  a  potato,  etc.,  having  them  so  arranged  that 
the  points  turn  away  from  the  cabbage.  Pour  over  a  few  spoon- 
fuls of  the  broth  from  the  cooked  vegetables,  and  serve.  A  slice 
of  nut  food  may  be  served  with  each  order  if  available. 

WALNUT  TIMBALES 

2  cups  stale  bread  cut  in  small  dice        i  tablespoon  vegetable  butter 
l/3  cup  ground  walnuts  i  egg 

1  tablespoon  onion  *4  CUP  tomato 

i  cup  milk  Sage  and  salt  to  taste 

Beat  the  egg,  add  the  milk,  pour  over  the  diced  bread,  and  let 
soak  20  minutes.  Put  the  onion,  the  sage,  and  the  butter  into  a 
small  pan,  and  simmer  for  a  few  moments.  Add  the  tomato,  and 
boil  up  well.  Mix  all  ingredients  thoroughly.  Salt  to  taste.  Oil 
5  timbale  molds,  divide  the  mixture  among  them,  set  into  a  pan 
of  water,  and  bake  until  set.  Serve  with  tomato  or  tomato 
cream  sauce. 

BAKED  CORN  TAMALE 

54  CUP  corn  meal  (toasted  2  tablespoons  vegetable  butter 

very  lightly  in  the  oven)  2  tablespoons  diced  onion 

il/2  cups  stewed  corn  l/2  cup  diced  bell  pepper 

2  cups  stewed  tomato  i  cup  milk 
10  ripe  olives  i  egg 

Salt  to  taste 

Heat  the  milk  to  the  boiling  point,  add  i  teaspoon  salt,  and 
pour  gradually  over  the  corn  meal,  and  stir  smooth.  Add  the  corn, 
sliced  olives,  and  the  egg  slightly  beaten,  and  mix  thoroughly.  Put 
butter,  onion,  and  sweet  pepper  into  a  saucepan,  and  let  simmer 
for  a  few  minutes.  Add  the  tomatoes,  and  bring  to  a  boil.  Add  a 
sprinkle  of  sugar,  and  salt  to  taste ;  then  mix  all  the  ingredients, 
pour  into  an  oiled  pan,  and  bake  in  a  medium  slow  oven  until  set 
and  a  nice  brown. 

TAMALE  MUSH 

1  quart  boiling  water  i  large  tomato,  peeled  and  cut  fine 
l/3  cup  chopped  onion                          2  teaspoons  salt 

*/3  cup  diced  sweet  pepper  i1/^  cups  corn  meal,  or  enough 

2  tablespoons  vegetable  butter  to  make  a  medium  porridge 

Put  the  butter,  the  onion,  and  the  sweet  pepper  into  a  saucepan, 
and  braise  over  the  fire  for  a  few  minutes.  Add  the  water,  the 

jC2  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


salt,  and  the  tomato,  and  let  boil  for  10  minutes.  Blend  the  corn 
.meal  with  I  cup  of  cold  water,  and  add  to  the  boiling  liquid,  which 
should  measure  about  3^2  cups.  Let  boil  slowly  over  the  open  fire 
until  it  thickens ;  then  set  into  an  outer  boiler,  and  let  cook  for 
2  hours.  Pour  into  a  wetted  mold,  and  when  cold,  slice,  and  brown 
in  an  oiled  skillet,  or  use  for  the  following  tamale  pie. 

TAMALE  PIE 

il/2  cups  carrots  ground  il/2  tablespoons  vegetable  butter 

through  a   food  mill  i  tablespoon  browned  flour 

1  medium  bell  pepper  cut  i  cup  water 

into  dice  2  cups  stewed  tomato 

2  stalks  diced  celery  2/z  cup  diced  nuttose  or  nut  cero, 

3  tablespoons  chopped  onion  or  i  cup  crushed  gluten  biscuit 
i  tablespoon  chopped  parsley  Salt  to  taste 

Put  butter,  onion,  sweet  pepper,  celery,  and  parsley  into  a  sauce- 
pan, and  simmer  slowly  over  the  fire  to  soften  the  vegetables.  Add 
the  brown  flour,  and  stir;  then  add  the  water,  the  carrots,  and  a 
teaspoon  salt,  and  let  boil  gently  until  the  carrots  are  about  tender. 
Add  the  tomato,  and  let  simmer  for  10  minutes  longer.  Salt  to 
taste,  and  pour  into  a  small  well  oiled  baking  pan.  Add  the  nut 
food  (if  gluten  biscuit  is  used,  it  should  be  boiled  with  the  carrot, 
etc.,  first),  and  cover  with  slices  of  tamale  mush.  Bake  in  a 
good  oven  for  half  an  hour,  and  serve. 

CORN  AND  TOMATO  SOUFFLE 

i  cup  tomato  pulp  I  tablespoon  vegetable  butter 

i  can  corn  i  teaspoon  sugar 

i  cup  fresh  bread  crumbs  2  eggs 

Salt  to  taste 

Add  the  butter  and  the  sugar  to  the  tomato,  and  bring  to  a 
boil.  Salt  to  taste,  and  pour  very  slowly  into  the  beaten  yolks, 
stirring  constantly.  Add  the  corn,  and  fresh,  untoasted  crumbs, 
and  mix.  Add  salt  to  taste;  then  beat  the  whites  until  stiff  and 
dry,  and  into  them  fold  the  corn-tomato  mixture.  Pour  into  an 
oiled  baking  pan,  and  bake  in  a  medium  slow  oven  about  30  min- 
utes, or  until  set;  then  remove  and  serve. 

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SCIENCE  of  FOOD  and  COOKERY 


NUT  CUTLET,  FINE  HERBS  SAUCE 

Lay  sliced  nuttose  or  nut  cero  in  an  oiled  baking  pan.  Pour 
over  it  enough  hot  fine  herbs  sauce  (page  159)  barely  to  cover, 
and  bake  in  a  good  oven  for  half  an  hour,  with  an  inverted  pan 
over  the  top.  Remove  the  top  pan,  brown  lightly,  and  serve. 

STEWED  LENTILS 

Wash  the  lentils  in  several  waters,  drain,  add  water  to  more 
than  cover,  and  let  boil  slowly  until  tender,  and  the  liquid  reduced 
down  well.  Salt  and  a  little  vegetable  butter  should  be  added 
during  the  cooking,  for  flavor.  An  onion  may  be  added,  and 
removed  when  the  lentils  are  done,  if  desired. 

STEWED  LIMA  BEANS 

Pick  the  beans  over,  wash  thoroughly,  and  lift  them  from  the 
water  to  remove  any  small  pieces  of  grit  that  may  be  on  the  bottom 
of  the  kettle.  Put  them  on  the  fire  in  cold  water,  bring  to  a  boil, 
and  skim.  Add  i  teaspoon  vegetable  fat  to  each  2  cups  of 
beans,  and  let  them  boil  gently  until  they  are  thoroughly  done. 
Salt  should  be  added  during  the  cooking,  to  give  them  flavor. 

BAKED  LIMA  BEANS 

Soak  i  cup  of  Lima  beans  overnight ;  and  in  the  morning,  slip 
off  the  skins  between  the  thumb  and  the  finger.  Put  the  beans  in 
a  small  baking  pan  with  ^  teaspoon  salt,  2  teaspoons  brown  flour, 
i  teaspoon  vegetable  butter,  and  enough  cold  water  to  cover 
them.  Put  a  pan  over  them,  and  set  them  into  the  oven  to  cook, 
adding  a  little  water  as  needed,  so  they  will  not  cook  dry.  When 
they  are  about  done,  remove  the  pan  from  the  top,  and  let  them 
brown  lightly.  , 

BROWNED  BEAN  PUREE 

2  cups  bean  puree  \  tablespoon  cream  roast  flour 

3  tablespoons  rich  cream  Salt 

Boil  beans  the  same  as  for  stewed  Lima  beans.  Drain  in  a 
colander,  saving  the  broth  for  soups  or  gravies.  Mash  through 
a  colander,  having  them  as  dry  as  possible.  Mix  all  ingredients, 
put  into  an  oiled  baking  pan,  brush  over  with  a  little  thin  cream  or 
vegetable  butter,  and  bake  in  a  quick  oven  to  a  light  brown  color. 

154  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and  COOKERY 


RIBBON  BEAN  LOAF 

i  cup  Lima  bean  puree  3  tablespoons  rich  cream 

1  cup  kidney  bean  puree  2  tablespoons  cream  roast  flour 

Salt  to  taste 

.  Cook-  the  beans  separately  until  well  done  but  not  soft.  Drain 
well,  and  mash  through  a  colander,  having  the  pulp  as  dry  as  pos- 
sible. Add  i  tablespoon  of  the  cooked  flour,  and  il/2  tablespoons 
of  cream,  to  each,  and  mix  well.  Place  in  alternate  layers  in  a 
brick-shaped  tin,  and  bake  in  a  moderate  oven  until  hot  through 
and  a  nice  brown.  Serve  with  cream  tomato  sauce  or  gravy. 

BEAN  PATTIES 

2  cups  bean  puree  i  egg 

il/2  tablespoons  vegetable  butter  Scant  }<?  cup  hot  milk 

1  tablespoon  chopped  onion  A  sprinkle  of  sage 

3  tablespoons  flour  Salt  to  taste 

Cook  the  beans  the  same  as  in  the  preceding  recipe,  and  mash 
through  a  colander,  having  the  pulp  as  dry  as  possible.  In  case 
it  is  too  soft,  it  may  be  put  into  the  oven  for  a  few  minutes.  Make 
a  paste  as  follows,  for  holding  the  food  together:  Put  the  butter, 
the  onion,  and  the  savory  into  a  small  saucepan,  and  let  simmer 
for  a  few  moments,  but  do  not  brown.  Add  the  flour,  and  mix ; 
then  the  milk,  and  stir  smooth.  Add  the  egg,  slightly  broken  up, 
and  stir  over  the  fire  until  smooth  and  a  very  thick  paste.  Salt 
to  taste,  and  add  the  bean  puree.  Mix  well,  and  let  cool ;  then 
roll  out  into  small,  round  cakes  about  24  inch  thick,  mark  on  the 
top  with  a  knife,  lay  in  an  oiled  baking  pan,  brush  over  with 
cream  or  milk,  and  brown  lightly  in  a  hot  oven. 

RICE  AND  EGG  CROQUETTES 

2  cups  steamed  natural  rice  2  eggs   (hard  boiled) 

i  tablespoon  chopped  parsley 

Mix  the  chopped  parsley  and  the  chopped  hard-boiled  eggs,  and 
add  to  the  rice.  Make  a  paste  the  same  as  for  bean  patties, 
and  mix  in  the  ingredients.  Dip  a  small  timbale  or  ice  cream 
mold  in  milk,  fill  with  the  croquette  mixture,  turn  out  on  an  oiled 
baking  pan,  and  brown  in  a  quick  oven.  Serve  with  any  desired 
sauce.  Chopped,  cooked  macaroni  may  be  substituted  for  rice 
if  desired. 

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SCIENCE  of  FOOD  ancC  COOKERY 


BROWN  BEANS  WITH  MINT  SAUCE 

Cook  brown  beans  with  water  to  cover,  salt  to  taste,  and  a  little 
vegetable  butter.  Let  simmer  until  they  are  well  done  and  the 
liquid  is  reduced  low.  Serve  with  a  spoonful  of  mint  sau.ce  poured 
over  each  order,  or  serve  separately,  in  bowls. 

STEWED  SOY  BEANS 

Soak  the  beans  overnight,  and  cook  several  hours,  until  tender. 
Add  salt  to  taste,  and  let  simmer  until  the  liquid  is  reduced  to 
rich  consistency;  then  serve. 

RICE  AND  SOY  BEAN  LOAF 

il/2  cups  soy  bean  puree  l/2  tablespoon  cream  roast  flour 

1  cup  steamed  natural  rice  3  tablespoons  soy  bean  broth 

2  teaspoons  vegetable  butter  Salt  to  taste 

Take  the  boiled  soy  beans,  drain,  and  mash  through  a  colander, 
having  the  pulp  as  dry  as  possible.  Rub  the  flour  and  the  butter 
together,  add  the  broth,  and  stir  over  the  fire  until  smooth.  Add 
this  sauce  to  the  cooked  rice,  and  mix  with  a  fork.  Add  the  soy 
puree,  and  mix  well.  Salt  to  taste,  pack  in  an  oiled  brick-shaped 
tin,  and  bake  until  hot  through,  and  a  nice  brown. 

RICE  AND  SOY  BEAN  PATTIES 

Take  the  soy  bean  and  rice  mixture  described  in  the  preceding 
recipe,  and  roll  out  into  small  patties  about  ^4  mcn  thick.  Mark 
on  the  top  with  a  knife,  brush  over  with  milk  or  cream,  and  brown 
lightly  in  a  hot  oven. 

STEWED  GARBANZOS  (Chick  Peas) 

Wash  I  cupful  garbanzos,  and  soak  overnight.  Drain,  add 
water,  and  let  simmer  until  they  are  thoroughly  done  and  the 
liquid  is  reduced  to  a  rich  consistency.  Add  salt  while  cooking. 

BAKED  GARBANZOS 

Take  the  above  recipe  of  cooked  garbanzos,  pour  into  an  oiled 
baking  pan,  cover,  and  bake  in  a  moderate  oven  until  the  liquid 
is  reduced  and  the  peas  begin  to  brown  on  the  bottom.  Serve 
with  baked  apple  or  apple  sauce. 

I  eg  (USE  LEVEL    MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


XVI. 
GRAVIES  AND  SAUCES 


BROWN  GRAVY 

2.y2  tablespoons  solid  vegetable  fat        i  small  tomato 

4  tablespoons  flour  2  cups  vegetable  broth  or  water 

I-  tablespoon  chopped  onion  Salt  to  taste 

Put  the  fat  into  a  frying  pan,  and  when  hot,  add  the  flour,  and 
stir  constantly  until  a  nice  brown.  Add  the  chopped  onion,  and 
continue  to  stir  for  a  few  minutes ;  then  the  tomato,  and  stir  for 
about  5  minutes,  or  until  the  liquid  is  mostly  evaporated,  as  this 
will  give  it  a  good  flavor.  Add  one  third  of  the  liquid,  and  stir 
until  smooth  and  free  from  lumps.  Add  the  rest  of  the  liquid, 
and  let  boil  slowly  for  10  minutes;  then  strain  and  serve. 

BROWN  CREAM  GRAVY 

Cook  down  y*  cup  sour  cream,  stirring  constantly,  until  the  oil 
and  the  albumen  separate  and  the  albumen  turns  a  llglit  brown 
color.  Then  add  enough  brown  flour  to  take  up  the  oil  thus  made. 
Add  potato  water  or  vegetable  broth,  and  finish  the  same  as  the 
preceding  recipe. 

COUNTRY  GRAVY 

.  Use  the  same  proportions  of  flour  and  fat  as  in  either  of  the 
two  preceding  recipes ;  omit  the  onion,  and  use  milk  in  the  place 
of  vegetable  broth  or  water. 

EGG  GRAVY 

3  tablespoons  solid  vegetable  fat  4J4  tablespoons  flour 

I  egg  Salt  to  taste  2  cups  milk  or  water 

Put  the  fat  into  a  skillet,  and  when  quite  hot,  add  the  well 
beaten  egg,  and  stir  over  the  fire  until  the  whole  is  a  light  brown 
color.  Add  the  flour,  and  continue  to  stir  until  a  nice  brown ;  then 

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SCIENCE  of  FOOD  ancf  COOKERY 


add  one  third  of  the  liquid,  and  stir  until  smooth  and  free  from 
lumps.  Add  the  remainder  of  the  milk,  boil  up,  salt  to  taste, 
and  serve. 

OLIVE  SAUCE 

Add  8  or  10  chopped  ripe  olives  to  the  browned  flour  with 
the  onion  in  making  brown  gravy,  and  use  a  little  tomato  juice 
instead  of  the  whole  tomato,  boil  up  well,  and  serve;  or  they  may 
be  added  to  the  browned  flour  in  country  gravy. 

CREAM  SAUCE 

I  cup  hot  milk  Scant  2  tablespoons  flour 

il/i  tablespoons  vegetable  butter  Salt  to  taste 

Rub  the  butter  and  the  flour  together  in  a  small  saucepan  over 
the  fire.  Add  l/$  cup  hot  milk,  and  stir  smooth.  Add  the  rest  of 
the  milk,  and  boil  up.  Salt  to  taste,  and  serve. 

NUT  SAUCE 

Dissolve  2  tablespoons  nut  butter  in  a  little  hot  milk,  and  stir 
into  the  foregoing  cream  sauce. 

EGG  SAUCE 

Add  2  chopped  hard-boiled  eggs  to  the  above  cream  sauce, 
mix,  and  serve. 

HOLLANDAISE  SAUCE 

i  cup  cream  2  egg  yolks 

I  tablespoon  flour  2  tablespoons  lemon  juice 

i  tablespoon  vegetable  butter  Salt 

Put  the  butter  and  the  flour  into  a  saucepan,  and  stir  over  'the 
fire.  Add  a  little  of  the  cream,  and  stir  until  smooth.  Add  the 
remainder  of  the  cream,  and  bring  to  a  boil.  Beat  the  yolks  with 
the  lemon  juice.  Add  a  little  of  the  hot  cream,  stirring  constantly 
as  it  is  being  added.  When  all  is  blended,  continue  to  stir  over 
a  slow  fire  until  thickened,  but  do  not  boil.  Salt  to  taste ;  and  if 
a  richer  sauce  is  desired,  more  vegetable  butter  can  be  beaten  into 
it.  Cream  sauce  may  be  used  in  the  place  of  cream,  more  of  the 
vegetable  butter  being  added  the  last  thing,  and  beaten  in  well. 

jg  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  gf  FOOD  couf  COOKERY 


PARSLEY  SAUCE 

Wash,  drain,  and  chop  fresh  parsley,  put  into  a  cloth,  wring 
out  the  water,  and  place  on  a  sauce  dish.  Add  enough  parsley 
thus  chopped  to  the  recipe  for  cream  sauce,  to  give  the  desired 
color  and  flavor  (about  3  tablespoons). 

TOMATO  SAUCE 

I  cup  tomato  pulp  y2  teaspoon  onion 

I  tablespoon  vegetable  butter  A  pinch  of  thyme 

Scant  2  tablespoons  cream  roast  flour  Salt  to  taste 

Put  the  butter,  the  onion,  and  the  savory  into  a  small,  sauce- 
pan, and  simmer  for  a  few  moments.  Add  the  cooked  flour,  then  the 
tomato,  and  stir  smooth.  Boil  up,  salt  to  taste,  strain,  and  serve. 

TOMATO  CREAM  SAUCE 

Stir  Y*  cup  hot  rich  cream  or  cream  sauce  into  the  foregoing 
tomato  sauce,  strain,  and  serve. 

CREOLE  SAUCE 

2  cups  stewed  tomato  iJ/2  tablespoons  vegetable  butter 

1/2  cup  diced  onion  A  sprinkle  of  sugar 

l/i  cup  diced  sweet  bell  pepper          Salt  to  taste 

1  clove  garlic  Chopped  parsley 

Put  butter,  pepper,  onion,  and  crushed  garlic  into  a  sauce- 
pan, cover,  and  let  simmer  for  a  few  minutes,  stirring  often,  so 
as  to  prevent  scorching.  Add  the  tomato,  and  let  boil  gently  for 
10  or  15  minutes.  Add  salt  to  taste,  a  sprinkle  of  sugar  and 
chopped  parsley,  and  serve. 

FINE  HERBS  SAUCE 

2  tablespoons  chopped  onion  I  tablespoon  flour 

I  tablespoon  chopped  parsley  2  cups  strained  tomato 

i  bay  leaf  Yz  cup  vegetable  broth  or  water 

il/2  tablespoons  vegetable  butter        i  tablespoon  lemon  juice 

Braise  onion,  bay  leaf,  butter,  and  parsley  over  the  fire  for  a 
few  minutes.  Add  the  flour,  and  stir ;  then  the  broth  or  water, 
and  stir  smooth.  Add  the  tomato,  the  lemon  juice,  and  salt  to 
taste,  and  let  simmer  for  10  minutes.  Remove  the  bay  leaf  as 
soon  as  the  sauce  is  flavored  to  suit. 

BRAZIL  NUT  SAUCE 

5  Brazil  nuts  ground  fine  4  tablespoons  flour 

il/2  cups  potato  water  or  milk 

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SCIENCE  of  FOOD  ancf  COOKERY 


Brown  the  flour  in  a  frying  pan  on  top  of  the  stove.  When 
it  is  a  light  golden  color,  add  the  nuts,  and  stir  through  the  flour 
for  5  minutes.  Add  half  the  liquid,  and  stir  smooth.  Add  the 
remainder  of  the  water,  and  let  it  cook  10  minutes.  Salt  to  taste, 
strain,  and  serve. 

MINT  SAUCE 

2  tablespoons  chopped  green  mint  i  tablespoon  sugar 

J4  cup  -boiling  water  i  tablespoon  lemon  juice 

A  pinch  of  salt 

Put  the  chopped  mint  into  a  small  cup,  add  the  sugar,  and 
pour  on  the  hot  water.  Cover,  and  let  stand  20  minutes  or  more. 
Then  add  the  lemon  juice  and  the  salt. 

LEMON  SAUCE 

i  cup  water        •  i  tablespoon  vegetable  butter 

Yz  cup  sugar  i  tablespoon  cornstarch 

Juice  and  rind  of  I  lemon  A  few  grains  of  salt 

Bring  the  water  to  a  boil.  Mix  the  starch  with  the  sugar,  add 
to  the  boiling  water,  and  stir  smooth.  Let  boil  gently  for  a  few 
moments.  Add  the  butter,  the  lemon,  and  a  few  grains  of  salt. 
Mix  well  and  serve. 

CUSTARD  SAUCE 

i  egg  yolk  i  teaspoon  sugar 

y$  cup  milk  A  few  drops  of  vanilla 

Heat  the  milk  in  a  double  boiler.  When  hot,  stir  a  little  of  it 
into  the  beaten  yolk  and  the  sugar,  and  mix  well ;  then  pour  the 
yolk  mixture  into  the  hot  milk,  and  continue  stirring  until  it 
lightly  coats  a  silver  spoon  lifted  out  of  the  same.  Set  in  a  dish 
of  cold  water  to  cool.  Add  vanilla  flavor. 

VANILLA  SAUCE 

YZ  cup  sugar  r  slice  of  lemon 

i  tablespoon  cornstarch  2  tablespoons  vegetable  butter 

i  cup  boiling  water  i  teaspoon  vanilla  flavor 

A  sprinkle  of  salt 

Mix  the  sugar  and  the  starch  thoroughly.  Add  a  little  of  the  hot 
water,  and  stir  smooth.  Add  the  rest  of  the  water,  and  the  lemon, 
and  let  boil  for  5  minutes.  Remove  from  the  fire,  add  the  butter, 
salt,  and  flavor.  Mix  well  and  serve. 

jgQ  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


XVII.    VEGETABLES 

"Thou  shalt  eat  the  herb  of  the  field." 
"Mark  how  spring  our  tended  plants." 

VEGETABLES  may  be  divided  into  two  great  classes : 

1.  Coarse  or  fibrous  vegetables,  comprising  roots,  tubers,  stems, 
bulbs,  and  leaves. 

2.  The  finer  or  fruity  vegetables,  as  tomato,  squash,  pumpkin, 
green  peas,  corn,  immature  beans  (shelled),  cucumbers,  melons,  etc. 

Vegetables  are  characterized  by  their  large  amount  of  cellulose; 
and  as  water  enters  largely  into  their  composition,  they  are  by  no 
means  the  most  nutritious  diet.  Food,  however,  in  order  to  supply 
perfectly  the  needs  of  the  vital  economy,  must  contain  water,  and 
indigestible  as  well  as  nutritive  elements.  Vegetables  are  therefore 
dietetically  of  great  value,  as  they  furnish  large  quantities  of 
organic  fluids,  and  are  rich  in  those  mineral  elements  which  are 
necessary  for  maintaining  the  alkalinity  of  the  blood,  and  for  the 
repair  of  the  bony  structures. 

Perhaps  no  food  is  more  generally  used  by  rich  and  poor  alike 
in  making  up  their  daily  bill  of  fare;  yet  how  often  the  vegetable 
is  spoiled  in  cooking!  In  the  first  place,  the  portion  of  the  vege- 
table next  to  the  skin  contains  the  greater  quantity  of  mineral 


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161 


SCIENCE  of  FOOD  anaC  COOKERY 


matter  and  flavoring  substances.  Hence  all  thin-skinned  vegetables, 
such  as  carrots,  oyster  plant,  etc.,  should  be  scraped.  Others 
should,  be  pared  as  thinly  as  possible. 

Vegetables,  like  all  starchy  foods,  should  be  put  to  cook  in 
boiling  water,  as  by  the  application  of  hot  water,  the  starch  grains 
are  caused  to  swell  and  burst,  and  this  gives  the  starch  an  oppor- 
tunity to  escape  through  the  cellulose. 

Whenever  possible,  vegetables  should  be  cooked  the  same  day 
they  are  gathered.  If  necessary  to  keep  green  vegetables  for  any 
length  of  time,  do  not  put  them  in  water,  as  that  will  dissolve  and 
destroy  some  of  their  juices.  Lay  them  in  a  cool,  dark  place.  A 
stone  floor  is  best.  Old  vegetables  should  be  immersed  in  cold 
water  for  an  hour  or  more  just  before  cooking,  to  make  them 
more  tender. 

Young,  tender  vegetables,  as  lettuce,  tomatoes,  water  cress,  etc., 
served  in  the  uncooked  state,  are  valuable  for  the  water  and  the 
potash  salts  they  contain,  also  for  the  stimulating  effect  they  have 

on  the  appetite. 

NEW  PEAS 

Shell  peas  as  soon  after  picking  them  as  possible,  drop  into 
cold  water,  and  skim  off  any  dry  leaves  or  imperfect  peas  that 
come  to  the  top.  Then  dip  the  peas  out  of  the  water  with  the 
hands,  drop  them  into  boiling  water  enough  to  cover,  add  salt,  and 
let  them  cook  gently  until  they  are  well  done  and  the  liquid  is 
reduced  to  one  third  its  original  quantity.  Season  with  a  little 
vegetable  butter  or  cream  if  desired. 

STRING  BEANS 

String  beans  should  be  picked  while  young  and  tender.  Break 
them  between  the  hands  to  remove  any  stringy  fiber,  and  remove 
the  ends.  Put  to  cook  in  boiling  water  enough  to  cover,  salt  to 
taste,  and  let  boil  gently  until  they  are  done  and  the  liquid  is 
reduced  to  a  nice  consistency  for  flavoring  the  vegetable.  Add  a 
little  vegetable  butter  or  cream,  reheat,  and  serve.  String  beans 
that  are  a  little  old  when  picked,  should  be  lifted  out  of  water, 
put  into  a  vessel  with  a  little  hot  vegetable  oil,  and  let  steam  for 
15  minutes  before  hot  water  is  added,  and  they  will  be  much 
more  tender. 

ifa  (USB  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  gf  FOOD  ancC  COOKERY 


NEW  ASPARAGUS 

Put  the  stalks  into  a  deep  pan  of  water,  and  wash  well,  that 
sand  and  grit  may  sink  to  the  bottom.  Change  the  water,  and 
lift  them  out,  tie  them  in  bundles  of  about  3  portions  each,  having 
the  edible  tops  even,  lay  on  a  board,  and  trim  off  the  root  stems, 
leaving  the  stalks  about  4  inches  in  length.  Drop  into  boiling 
salted  water,  and  cook  until  tender.  Then  set  the  saucepan  off 
the  stove  until  ready  to  serve.  Lift  out  and  drain,  lay  on  a  platter, 
cut  and  remove  the  strings,  and  send  to  the  table.  Serve  with 
rich  cream  sauce  or  hollandaise  sauce. 

ASPARAGUS  TIPS  AND  NEW  PEAS 

Break  the  tender  part  of  asparagus  into  j/2-inch  lengths,  and 
cook  in  just  enough  water  to  cook  well.  Add  salt  while  cooking. 
Cook  new  peas  separately.  Mix,  and  add  sufficient  cream  or  cream 
sauce  to  season.  Shake  together,  reheat,  and  serve. 

STEWED  TOMATO 

Pour  boiling  water  over  ripe  tomatoes,  and  let  remain  a  few 
seconds.  Then  drain,  remove  the  skins  and  the  stems,  with  the 
hard  green  parts,  and  cut  into  halves.  Put  into  a  saucepan  with 
about  i  teaspoon  vegetable  butter  to  each  2  cups  of  tomato,  and 
salt  to  taste.  Boil  up  well  and  serve. 

BREADED  TOMATO 

Cut  stale  bread  into  ^-inch  cubes,  and  brown  in  the  oven  until 
crisp  all  through.  Drop  them  into  the  boiling  stewed  tomatoes, 
and  serve. 

BAKED  TOMATO 

Select  medium  sized,  solid  tomatoes,  peel  them,  and  with  the 
point  of  a  knife,  cut  out  a  little  of  the  hard  part  of  the  stem  end. 
Lay  them  close  together  in  a  baking  pan,  sprinkle  with  salt  and 
sugar,  and  put  a  speck  of  vegetable  butter  in  each  cavity.  Then 
bake  until  done  but  not  broken. 

SCALLOPED  TOMATO 

2  cups  toasted  croutons  i  tablespoon  vegetable  butter 

3  cups  stewed  tomato  A  sprinkle  of  sugar 

Salt  to  taste 

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SCIENCE  of  FOOD  and  COOKERY 


Put  i  cup  of  croutons  into  the  bottom  of  an  oiled  baking  dish, 
pour  over  these  3  cups  of  tomatoes  seasoned,  sprinkle  the  remain- 
ing cup  of  croutons  over  the  top,  press  them  down  with  a  spoon 
so  they  are  all  submerged,  put  the  butter  over  the  top,  and  bake 
to  a  nice  brown. 

CORN  ON  COB 

Add  milk  or  a  small  quantity  of  lemon  juice  to  the  water  for 
corn,  bring  to  a  boil,  put  in  the  ears  of  corn,  boil  up  well,  then 
set  on  the  edge  of  the  stove  to  draw  for  20  minutes.  Salt,  if 
added,  should  be  put  in  after  the  corn  is  cooked,  as  it  toughens 
the  kernels  and  turns  them  a  red  color. 

STEWED  NEW  CORN 

Shave  the  corn  kernels  off  the  sides  of  the  "cob  with  a  sharp 
knife,  cutting  them  through  the -middle,  so  as  to  avoid  having  too 
much  of  the  hulls  in  the  product.  Go  over  the  cob  again  and 
scrape  out  the  pulp  with  the  back  of  a  case  knife.  Add  a  little 
vegetable  butter,  salt,  and  a  little  water,  and  stew  gently  for  15 
minutes ;  or  season  with  a  little  cream  or  canned  milk. 

GREEN  CORN  WITH  BELL  PEPPERS 

Prepare  the  corn  as  for  stewed  corn.  Put  il/2  tablespoons 
vegetable  butter  into  a  small  saucepan,  add  */$  cup  finely  diced 
sweet  pepper,  and  let  simmer  under  cover  until  softened,  stirring 
often  to  avoid  scorching.  Add  2  cups  of  the  corn,  and  mix,  stirring 
now  and  then,  and  let  steam  for  20  minutes  or  more ;  then  serve. 

BAKED  CREAM  CORN 

2  cups  corn  pulp  il/i  cups  milk 

2/3  cup  light-colored  zwieback  i  teaspoon  salt 

crumbs  2  eggs 

A  sprinkle  of  celery  salt 

Warm  the  milk  to  about  120°,  pour  it  over  the  crumbs,  and 
let  them  soak.  Have  the  corn  ground  through  a  food  mill,  mix 
all  the  ingredients,  and  pour  into  an  oiled  baking  pan.  Put  small 
bits  of  vegetable  butter,  or  a  little  rich  cream,  over  the  top,  and 
bake  to  a  light  brown. 

ig^  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


BAKED  EAR  CORN 

Draw  the  husks  back  on  full  ears  of  corn.  Rub  off  the  silk 
with  a  cloth,  and  wash  if  necessary.  Pull  the  husk  back  in  place 
and  tie  with  two  cords.  Lay  in  a  baking  pan,  or  on  the  grate  in 
a  good  oven,  and  bake  from  40  minutes  to  an  hour,  according  to 
the  degree  of  heat  of  the  oven.  Remove  all  of  the  husk  except 
one  or  two  thin  leaves,  and  serve  immediately. 

STEWED  CARROTS,  PLAIN 

Wash  and  scrape  tender  carrots,  and  slice  thinly,  or  cut  in 
oblong,  shapes.  Add  water  barely  to  cover,  with  salt  to  taste,  and 
let  boil  gently  under  cover.  When  about  half  done,  add  2  tea- 
spoons of  vegetable  butter  for  each  pint  of  carrots,  and  let  cook 
until  well  done,  and  the  liquid  reduced  so  there  is  but  enough  to 
flavor  the  vegetable;  then  serve. 

STEWED  CARROTS,  ITALIAN  STYLE 

2  cups  sliced  young  carrots  l/4  teaspoon  salt 

il/2  cups  water  2  teaspoons  vegetable  butter 

i  teaspoon  flour 

Add  the  water  and  the  salt  to  the  sliced  carrots,  and  let  boil 
gently  until  they  are  done  and  the  liquid  is  reduced  to  l/2  cup. 
Rub  the  butter  and  the  flour  together  in  a  small  saucepan,  add  a 
little  of  the  broth,  and  stir  smooth.  Add  the  rest  of  the  broth, 
and  boil  up.  Add  the  cooked  carrots,  reheat,  and  serve. 

CARROTS  IN  CREAM 

Add  rich  cream,  cream  sauce,  or  canned  milk  to  either  of  the 
above  recipes  for  stewed  carrots.  Shake  together,  reheat,  and  serve. 

CARROTS  WITH  EGG  SAUCE 

Add  2  or  3  chopped  or  finely  sliced  hard-boiled  eggs  to  the 
above  creamed  carrots.  Reheat  and  serve. 

CARROTS  AND  GREEN  PEAS 

Use  either  recipe  for  stewed  carrots,  adding  an  equal  quantity 
of  cooked  peas.  Reheat  and  serve. 

CARROTS  WITH  TOMATOES 

Cook  2  cups  of  sliced  young  carrots  in  water  barely  to  cover 
and  salt  to  taste,  until  they  are  tender  and  the  water  is  reduced 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  165 


SCIENCE  of  FOOD  and  COOKERY 


down  almost  dry.  •  Put  I  tablespoon  vegetable  butter  into  a  small 
saucepan,  add  y2  sweet  bell  pepper  cut  into  small  dice,  and  let 
simmer  until  softened.  Add  2  cups  stewed  tomatoes,  the  stewed 
carrots,  salt  to  taste,  and  let  simmer  together  for  15  minutes; 
then  serve. 

BREADED  CARROTS 

Scrub  young  carrots,  and  boil  in  the  skins  until  done.  Dip  in 
cold  water,  one  at  a  time,  and  remove  the  skin.  Split  lengthwise, 
sprinkle  with  salt,  dip  in  cream  or  canned  milk,  roll  in  fine  cracker 
crumbs  or  fresh  bread  crumbs,  and  lay  in  an  oiled  baking  pan. 
Touch  over  the  top  with  an  oiled  brush,  and  bake  for  20  minutes, 
with  a  pan  over  the  top;  then  remove  the  cover,  and  brown  lightly. 

STEWED  VEGETABLE  OYSTER  No.  1 

Wash  salsify,  scrape  with  a  knife,  and  drop  immediately  into 
water  to  keep  it  from  turning  a  dark  color.  Slice,  or  cut  into 
any  desired  shape.  Put  into  a  saucepan  with  hot  water  barely  to 
cover,  salt  to  taste,  and  let  boil  gently  until  it  is  thoroughly  done 
and  the  liquid  is  mostly  evaporated.  Season  with  a  little  vegetable 
butter  or  rich  cream,  and  serve. 

STEWED  VEGETABLE  OYSTER  No.  2 

Prepare  and  cook  the  vegetable  as  for  No.  i,  and  there  should 
be  about  I  cup  liquid  remaining  on  2  or  3  cups  of  the  vegetable 
after  boiling.  Rub  together,  in  a  saucepan  over  the  fire,  i  table- 
spoon vegetable  butter  and  ^  tablespoon  flour.  Add  a  little  of 
the  liquid,  and  stir  until  smooth  and  free  from  lumps.  Add  the 
remainder  of  the  liquid,  and  boil  up.  Pour  this  thin  sauce  over 
the  cooked  salsify,  reheat,  and  serve. 

SCALLOPED  VEGETABLE  OYSTER 

Prepare  the  vegetable  as  in  the  preceding  recipe,  slice  very 
thin,  and  cook  tender.  Put  layers  of  the  oysters  in  a  baking  pan, 
dredging  each  layer  with  flour.  To  each  pint  of  vegetable  thus 
prepared,  heat  I  cup  of  milk  to  boiling,  beat  in  enough  vegetable 
butter  and  salt  to  season,  pour  over  the  vegetable,  and  bake  to 
a  nice  brown. 

1 66  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


STEWED  BEETS 

Scrub  small  beets  without  breaking  the  skin,  and  do  not  trim 
the  roots  or  the  tops  too  closely.  Boil  until  tender ;  then  drain, 
cover  with  cold  water,  and  push  off  the  skins  with  the  hands. 
Cut  each  beet  into  eighths  lengthwise,  or  if  very  small,  into 
quarters.  Put  into  a  saucepan  with  a  small  amount  of  water  or 
stock,  vegetable  butter  and  salt  to  suit,  and  let  simmer  under  cover 
for  20  minutes;  then  serve. 

BEETS  ITALIAN  STYLE 

Prepare  and  cook  the  beets  as  for  the  above  recipe.  Put  I 
tablespoon  vegetable  butter  and  5^  tablespoon  flour  together  in 
a  saucepan  and  stir.  Add  *4  cuP  cold  water,  and  stir  until  smooth 
and  thick.  Add  y*  cup  vegetable  broth  or  water,  and  bring  to 
a  boil.  Add  salt  to  taste,  i  tablespoon  lemon  juice,  and  the  boiled 
and  cut  beets,  and  let  simmer  for  20  minutes  or  more ;  then  serve. 

BUTTERED  BEETS 

Cook  the  beets  the  same  as  directed  in  the  preceding  recipe, 
and  slice  them  thin.  Put  into  a  saucepan  with  salt  and  enough 
vegetable  butter  to  season.  Add  a  little  lemon  juice,  reheat, 
and  serve. 

SCALLOPED  BEETS 

Add  enough  rich  cream  sauce  to  sliced  boiled  beets  to  moisten 
them,  and  lay  in  a  baking  pan.  Grate  fresh  crumbs  over  the  top, 
moistening  them  with  a  little  cream  or  milk.  Put  small  bits  of 
vegetable  butter  on  top,  and  brown  in  the  oven. 

SPINACH 

Pick  the  greens  over  carefully,  and  wash  in  several  waters  to 
remove  grit.  If  the  greens  are  very  tender,  lift  them  out  of  the 
water,  drain  well,  and  put  them  into  a  saucepan  with  a  little  salt 
and  vegetable  butter  to  season,  adding  no  water.  Cover,  and  cook 
until  done,  turning  them  over  in  the  pan  now  and  then.  When 
greens  are  more  matured,  cook  them  in  deep  boiling  water  with 
the  cover  off.  When  done,  drain,  cut  fine,  and  season  with  vege- 
table butter  and  salt  to  taste.  Reheat,  and  serve  with  quartered 
lemon  or  hard-boiled  egg,  or  both. 

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SCIENCE  of  FOOD  and  COOKERY 


CREAMED  SPINACH 

Put  il/2  tablespoons  vegetable  butter  into  a  saucepan,  and  when 
melted,  add  y2  tablespoon  flour,  and  stir  for  a  few  moments.  Add 
i  quart  of  cooked  and  minced  spinach,  as  given  in  the  preceding 
recipe,  and  stir  over  the  fire  for  5  minutes ;  then  add  I  cup  hot 
cream  or  rich  milk,  cook  a  few  minutes  longer,  and  serve. 

BEET  GREENS 

Young  beet  tops,  or  the  young  plants  pulled  from  the  bed 
where  sojvn  too  thick,  make  delicious  greens,  particularly  if  the 
root  has  attained  some  little  size.  Wash  thoroughly  in  many 
waters,  put  into  a  stewpan  (roots  and  leaves),  cover  generously 
with  boiling  water,  salt  to  taste,  and  let  boil  quite  rapidly  for  about 
30  minutes,  or  until  tender.  Drain,  saving  the  water  for  soups 
or  gravies,  and  chop  rather  coarse.  Season  with  vegetable  butter 
and  salt,  reheat,  and  serve. 

SWISS  CHARD 

This  vegetable  is  a  variety  of  the  beet  in  which  the  leaf  stalk 
and  the  midrib  have  been  developed  instead  of  the  root.  The 
green,  tender  leaves  are  prepared  exactly  like  spinach.  When 
full-grown,  the  midribs  should  be  removed,  and  cooked  like  celery. 

BROWNED  PARSNIPS 

Wash  and  scrape  parsnips,  and  cook  in  salted  boiling  water 
until  well  done.  Remove  the  vessel  from  the  fire,  and  let  stand 
until  cold,  preferably  overnight.  Drain  the  vegetables,  cut  in  two 
lengthwise,  lay  in  an  oiled  baking  pan,  brush  over  each  piece  with 
an  oiled  brush,  cover  with  another  inverted  pan,  and  bake  for  20 
minutes  or  a  half  hour;  then  remove  the  top  pan,  and  brown  lightly. 

BAKED  PARSNIPS 

Prepare  and  cook  parsnips  as  in  the  preceding  recipe,  drain, 
lay  the  pieces  in  an  oiled  baking  pan,  pour  a  spoonful  of  rich 
cream  sauce  over  each  piece,  and  bake  to  a  light  brown. 

STEWED  PARSNIPS  WITH  EGG  SAUCE 

Prepare  the  parsnips  for  cooking,  the  same  as  in  the  foregoing 
recipe.  Slice,  or  cut  into  small  pieces,  cover  with  water,  add  salt 
to  taste,  and  boil  gently  until  done.  Drain,  add  enough  egg  sauce 
to  season  well,  reheat,  and  serve. 

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SCIENCE  of  FOOD  ancC  COOKERY 


SUMMER  SQUASH 

When  young  and  tender,  sunimer  squash  need  only  be  washed 
and  quartered,  put  into  a  steamer  or  a  strainer  over  a  kettle  of 
boiling  water,  and  cooked  for  about  30  minutes,  or  until  tender. 
Mash,  and  season  with  a  little  salt,  and  rich  cream  or  vegetable 
butter.  If  very  watery,  press  out  part  of  the  juice  between  two 
colanders,  before  mashing.  ' 

BAKED  STUFFED  SQUASH 

Choose  small,  tender  squash,  wash,  and  split  into  halves.  Hol- 
low out,  make  a  small  cavity  in  the  center,  and  steam  in  a  colander 
over  boiling  water  until  done.  Lay  the  halves  in  an  oiled  baking 
pan,  sprinkle  with  salt,  -and  spread  lightly  with  vegetable  butter. 
Place  a  large  spoonful'of  dressing  (pages  133,  134)  on  each  piece, 
having  them  well  rounded,  and  bake  in  a  hot  oven  until  slightly 
browned.  Serve  plain  or  with  gravy. 

SCALLOPED  SUMMER  SQUASH  No.  1 

2  cups  cooked  summer  squash  i  tablespoon  vegetable  butter 

1  cup  milk  I  egg 

2  cups  stale  bread  Salt 

Cook  the  squash  in  salted  water  or  steam  until  done,  drain  well, 
and  mash.  Trim  off  the  brown  crust  from  stale  white  bread,  and 
cut  the  white  part  into  small  dice.  Beat  the  egg,  add  the  milk 
and  a  little  salt,  and  pour  over  the  bread,  letting  it  soak  10  minutes. 
Add  the  squash  and  the  butter  to  the  soaked  bread,  mix  lightly,  and 
pour  into  an  oiled  baking  pan.  Sprinkle  a  little  cream  or  butter 
over  the  top,  and  bake  until  thoroughly  done  and  a  nice  brown. 

SCALLOPED  SUMMER  SQUASH  No.  2  . 

Wash,  scrape,  and  slice  summer  squash.  Steam,  or  cook  in  only 
enough  water  to  make  it  tender.  Drain  thoroughly,  add  enough 
rich  cream  sauce  to  season,  and  pour  into  an  oiled  baking  pan. 
Rub  a  slice  of  bread  through  a  colander  or  strainer  over  the  pre- 
pared vegetable,  and  sprinkle  small  bits  of  vegetable  butter  over 
the  top.  Press  the  crumbs  down  with  the  back  of  a  tablespoon  so 
they  become  moistened,  and  bake  in  a  good  oven  to  a  nice  brown. 

(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  ifi 


SCIENCE  of  FOOD  and  COOKERY 


BAKED  SUMMER  SQUASH 

Cut  summer  squash  into  thick  slices,  drop  into  boiling  salted 
water,  and  cook  until  done.  Drain,  and  lay  in  an  oiled  baking  pan. 
Put  a  spoonful  of  cream  sauce  over  each  piece,  and  brown  quickly 

in  the  oven. 

VEGETABLE  MARROW 

This  vegetable,  like  melon,  cucumber,  and  pumpkin,  belongs 
to  the  gourd  family.  Prepare  and  cook  in  the  same  manner  as 

summer  squash. 

WINTER  SQUASH 

Of  the  varieties  of  winter  squash,  probably  one  of  the  best 
known  is  the  Hubbard.  The  skin  should  be  so  hard  that  it  cannot 
be  punctured  with  a  nail.  Break  with  a  hatchet,  remove  the  seeds 
and  the  stringy  fiber,  cut  into  small  blocks,  and  lay  in  a  baking 
pan.  Sprinkle  lightly  with  salt,  brush  over  each  piece  with  an 
oiled  brush,  and  bake  in  a  medium  oven  until  tender  and  a  light 
brown  color.  Large  pieces  may  be  steamed  in  the  shell,  and 
scooped  out  with  a  spoon,  mashed,  and  seasoned  with  a  little  cream 
or  vegetable  butter. 

SCALLOPED  EGGPLANT  No.  1 

Use  i  medium  large  eggplant  (2  cups  after  being  cooked). 
Pare,  quarter,  and  slice  Y?  inch  thick;  then  drop  into  boiling  salted 
water,  and  cook  until  well  done.  Drain  and  mash.  Use  the  same 
proportions  of  diced  bread,  milk,  and  egg  as  for  scalloped  summer 
squash.  Mix  and  bake  the  same  as  for  scalloped  squash. 

SCALLOPED  EGGPLANT  No.  2 

Pare  the  eggplant,  and  cut  into  rather  small  pieces.  Add  boil- 
ing salted  water,  and  let  boil  until  tender;  then  drain  well.  Add 
sufficient  cream  sauce  to  season,  and  pour  into  an  oiled  baking 
pan.  Rub  a  slice  of  bread  through  a  colander  or  strainer,  over 
the  cooked  food,  and  press  the  crumbs  down  with  the  back  of  a 
spoon  so  as  to  moisten  them.  Put  small  bits  of  vegetable  butter 
over  the  top,  and  bake  to  a  light  brown  color. 

BAKED  EGGPLANT 

Pare  eggplant,  and  cut  into  slices  about  1/4.  inch  thick.  Drop 
into  boiling  salted  water,  and  let  cook  until  nearly  done.  Drain, 

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SCIENCE  of  FOOD  ancC  COOKERY 


and  lay  in  an  oiled  pan.     Pour  a  spoonful  of  cream  sauce  over 
the  top  of  each  piece,  and  brown  lightly  in  a  quick  oven. 

BREADED  EGGPLANT 

Pare,  and  cut  into  thick  slices.  Drop  into  boiling  salted  water, 
and  cook  until  slightly  underdone;  then  drain.  Dip  each  piece  first 
into  flour,  then  into  cream,  or  milk  and  egg,  then  into  fine  bread 
or  cracker  crumbs.  Lay  in  a  baking  pan.  Brush  over  with  cream, 
or  milk  and  a  small  piece  of  vegetable  butter.  Cover,  and  bake 
until  thoroughly  done;  then  remove  the  cover,  and  brown  lightly. 

(See  also  Eggplant  Saute,  page  142.) 

GREEN  LIMA  BEANS 

Immature,  shelled  beans  of  various  kinds  are  a  highly  valued 
article  of  diet  in  almost  all  countries.  The  cellulose,  so  woody  in 
the  ripened  bean,  is  tender  and  easily  cooked  in  the  fresh  shelled 
bean,  and  the  flavor  is  excellent.  They  should  be  freshly  gathered 
and  shelled,  stewed  until  tender,  and  the  liquid  reduced  low,  and 
seasoned  with  a  little  vegetable  butter  or  rich  cream. 

SUCCOTASH 

Add  an  equal  quantity  of  stewed  corn  to  the  cooked  shelled 
beans,  shake  together,  reheat,  and  serve.  Canned  beans  or  well 
cooked  dried  beans  may  be  used  in  the  place  of  fresh  beans  if 

MASHED  TURNIPS 

Pare  young  turnips,  and  cook  in  a  steamer,  or  in  a  colander 
over  a  kettle  of  boiling  water,  until  tender.  Mash,  season  with 
a  little  rich  cream  or  vegetable  butter,  and  serve. 

STEWED  TURNIPS 

Pare  young  turnips,  and  cut  into  quarters  or  eighths,  length- 
wise. Put  into  a  saucepan  with  water  barely  enough  to  cover,  and 
salt  to  taste.  Let  boil  continuously  until  done,  and  the  liquid 
mostly  evaporated.  Add  a  little  vegetable  butter,  reheat,  and  serve. 
TURNIPS  IN  CREAM 

Cook  turnips  the  same  as  for  stewed  turnips;  and  when  the 
water  is  mostly  evaporated,  add  rich  cream  or  cream  sauce,  shake 
together,  reheat,  and  serve. 

(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  1! 


SCIENCE  of  FOOD  and  COOKERY 


SCALLOPED  TURNIP 

Use  the  same  proportions  of  bread,  milk,  and  egg  as  for 
scalloped  summer  squash ;  and  use  2  cups  of  the  foregoing  mashed 
turnip,  in  the  place  of  the  mashed  summer  squash,  and  bake  the 
same  as  scalloped  summer  squash. 

STEWED  CELERY 

Scrub  celery  stalks  with  a  brush,  and  remove,  as  far  as  pos- 
sible, any  tough  strings  or  fibers  that  would  be  unpalatable.  Cut 
crosswise  into  slender  pieces,  add  water  to  cover,  salt  to  taste,  and 
let  boil  gently  until  tender,  and  the  water  mostly  evaporated.  Sea- 
son with  a  little  rich  cream  or  vegetable  butter,  reheat,  and  serve. 

STEWED  CELERY  WITH  PEAS 

Add  an  equal  quantity  of  cooked  fresh  shelled  peas  (or  canned 
peas  after  draining  thoroughly)  to  the  above  stewed  celery.  Re- 
heat and  serve. 

STUFFED  SWEET  BELL  PEPPERS 

Choose  5  medium  sized  bell  peppers.  Wash,  cut  in  halves 
lengthwise,  remove  the  seeds,  stem,  and  cook  in  boiling  salted 
water  for  10  minutes.  Drain  well,  and  stuff  each  half  pepper  with 
the  "rice  and  nut  pattie"  mixture  (page  141),  or  with  the  Spanish 
rice  mixture,  having  them  well  rounded.  Place  close  together  in 
an  oiled  baking  pan,  add  a  little  of  the  liquid  drained  from  the 
peppers,  or  a  thin  brown  gravy,  cover,  and  bake  in  a  good  oven 
for  half  an  hour;  then  remove  the  top  pan,  brown  lightly,  and  serve. 

KOHL-RABI 

This  vegetable  seems  to  be  a  variety  of  the  cabbage ;  but  the 
nutritive  matter,  instead  of  being  stored  up  in  the  leaves  or  the 
flowers,  is  collected  in  the  stem,  which  forms  a  turnip-like  enlarge- 
ment just  above  the  ground.  It  should  be  used  when  it  has  a 
diameter  of  not  more  than  2  or  3  inches ;  for  when  allowed  to 
grow  large,  it  becomes  tough  and  fibrous. 

Wash  the  vegetable,  pare,  and  cut  in  thin  slices.  Add  to 
slightly  salted  boiling  water,  and  boil  until  tender,  having  the 
cover  drawn  to  one  side  of  the  stewpan  so  as  to  allow  the  steam 
to  escape.  Drain,  mash,  and  season  with  a  little  rich  cream  or 
vegetable  butter. 

I2  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  amf  COOKERY 


BOILED  ARTICHOKE 

Put  into  salted  water  for  20  minutes,  so  as  to  free  from  all 
insects.  Cut  off  the  stalks  and  the  ends  of  the  leaves.  The  hard 
lower  leaves  also  should  be  removed.  Place  in  boiling  salted  water, 
and  boil  from  half  an  hour  to  2  hours,  according  to  the  age  and 
size  of  the  artichokes,  or  until  a  leaf  comes  out  readily  when  pulled. 
Turn  the  artichokes  upside  down  for  a  minute,  to  drain.  Serve 
plain,  or  with  hollandaise  sauce,  or  cold  with  mayonnaise  dressing. 

CAULIFLOWER  IN  CREAM 

Remove  all  green  leaves  from  cauliflower,  and  divide  into  bou- 
quets or  pieces  about  the  size  of  a  large  hen's  egg.  Wash,  and 
soak  in  salted  water  for  20  minutes.  (This  will  remove  any  insect 
that  might  be  hid  in  the  flower.)  Drop  into  boiling  salted  water, 
and  cook  until  tender;  then  set  off  the  stove.  Lift  the  pieces 
carefully  out  of  the  water,  drain,  and  lay  on  a  platter.  Pour  a 
spoonful  of  cream  sauce  over  each  piece,  and  serve. 

CAULIFLOWER  AU  GRATIN 

Cook  the  cauliflower  the  same  as  in  the  preceding  recipe. 
Drain,  and  lay  in  an  oiled  baking  pan.  Put  cream  sauce  lightly 
over  all.  Grate  fresh  bread  crumbs  over,  and  sprinkle  with  cream 
or  small  pieces  of  vegetable  butter.  Press  the  crumbs  into  the 
cream  with  a  spoon  to  moisten  them,  and  brown  in  a  quick  oven. 

STEWED  OKRA  AND  TOMATO 

3  large  new  tomatoes,  or  2  cups  sliced  okra  pods 

I  cup  canned  tomato  2  teaspoons  vegetable  butter 

Salt  to  taste 

Wash  the  okra,  remove  the  stem  ends,  and  slice  quite  thick. 
Add  a  sprinkle  of  onion  if  desired,  a  little  salt,  and  only  sufficient 
hot  water  to  cook  them  about  tender.  Add  the  butter  and  the 
tomato,  and  let  simmer  until  thoroughly  done,  but  not  mashed  up. 

BOILED  ONIONS 

Remove  the  outer  skins  from  small  white  onions,  cover  with 
water,  and  bring  to  a  boil.  Drain,  add  more  boiling  water,  salt 
to  taste,  and  let  cook  gently  until  done,  and  the  liquid  reduced 
quite  low.  Add  a  little  vegetable  butter,  let  simmer  for  15  or  20 
minutes,  and  serve. 

(USE  LEVEL  MEASUREMENTS  FOB  ALL  INGREDIENTS.)  373 

12 


SCIENCE  of  FOOD  ancC  COOKERY 


STEWED  ONIONS 

Prepare  and  cook  the  onions  as  in  the  preceding  recipe,  except 
have  a  little  more  liquid  on  them.  Rub  together  in  a  saucepan, 
over  the  fire,  i  tablespoon  vegetable  butter  and  i  tablespoon  flour. 
Add  a  little  of  the  onion  broth,  and  stir  smooth.  Add  more  of 
the  liquid,  and  pour  over  the  onions.  Let  simmer  for  10  minutes, 

and  serve. 

ONIONS  IN  CREAM 

Add  rich  cream  or  cream  sauce  to  either  of  the  above  recipes, 
shake  together,  reheat,  and  serve. 

BOILED  CABBAGE 

Trim  a  small  cabbage,  cut  into  halves,  remove  the  stem,  and 
separate  the  leaves,  dropping  them  into  boiling  salted  water.  Let 
cook  gently  with  cover  off,  until  done;  then  drain.  Put  a  little 
cream  and  vegetable  butter  into  a  saucepan,  add  the  cabbage,  re- 
heat well,  and  serve. 

STEWED  CABBAGE 

Shred  crisp  cabbage,  add  boiling  water,  bring  quickly  to  the 
boiling  point,  then  drain.  Return  to  the  saucepan,  add  a  little 
vegetable  butter  and  salt  to  season,  and  let  cook  slowly  until  tender, 
having  the  cover  drawn  a  little  to  one  side  while  cooking. 

CABBAGE  IN  CREAM 

Add  a  little  rich  cream  or  cream  sauce  to  the  stewed  cabbage, 
reheat,  salt  to  taste,  and  serve. 

SCALLOPED  CABBAGE 

Cut  the  above  boiled  cabbage  crosswise  and  lengthwise  on  a 
board,  into  i-inch  squares.  Add  rich  cream  sauce  to  season,  and 
put  into  an  oiled  baking  pan.  Rub  a  slice  of  bread  through  a 
colander  or  strainer  over  the  cooked  cabbage,  and  press  down  with 
a  spoon  to  moisten  the  crumbs.  Place  small  pieces  of  vegetable 
butter  over  the  top,  and  brown  lightly  in  the  oven. 

BRUSSELS  SPROUTS 

Trim  very  carefully,  so  as  to  leave  only  the  hard  part  of  the 
sprout.  Place  in  boiling  salted  water,  leaving  the  cover  off,  and 
cook  until  tender.  Drain,  and  season  with  a  little  rich  cream  or 
vegetable  butter. 

174  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  W  COOKERY 


SMOTHERED  CUCUMBERS 

» 

Pare  medium  sized  cucumbers,  and  slice  into  hot  cream  sauce. 
Cover,  let  simmer  until  they  are  tender,  and  serve. 

CUCUMBERS  WITH  EGG  SAUCE 

Add  sliced  or  chopped  hard-boiled  egg  to  the  above  smothered 
cucumbers,  shake  together,  and  serve. 

MASHED  POTATOES 

Wash  the  potatoes,  and  pare  thin,  removing  all  specks  with  the 
point  of  a  knife.  Add  boiling  water,  and  let  boil  slowly  until 
thoroughly  done,  and  drain;  or  cook  in  a  steamer.  Shake  for  a 
few  moments  over  the  open  flame.  Force  through  a  potato  ricer, 
or  mash  with  a  potato  masher.  Add  salt,  and  a  little  vegetable 
butter  and  a  little  -hot  milk,  or  rich  cream,  and  beat  until  light. 
Serve  immediately. 

WARMED  MASHED  POTATOES 

Heat  a  lightly  oiled  skillet.  Add  the  cold  mashed  potatoes, 
heat  gradually  on  a  slow  fire,  turning  with  a  spatula  now  and  then, 
and  when  warmed  through  and  slightly  browned,  serve  at  once. 

POTATO  DUCHESS 

4  cups  hot  mashed  potatoes  Salt 

I  egg  yolk  I  tablespoon  vegetable  butter 

Thin  cream 

Boil  pared  potatoes,  drain,  mash  through  a  potato  ricer,  and 
set  on  the  edge  of  the  stove.  Add  the  butter,  the  cream,  the  beaten 
yolk,  salt  to  taste,  and  mix  well.  Put  into  a  pastry  bag  with  a 
star  tube,  and  press  out  on  an  oiled  pan  in  large  rose  shapes;  or 
lay  on  a  board,  and  form  into  diamond  or  leaf  shapes.  Brush 
over  with  cream  or  milk,  and  bake  in  a  quick  oven. 

POTATO  EN  SURPRISE 

Put  the  above  potato  mixture  into  a  pastry  bag,  and  make 
round  potato  borders  on  an  oiled  baking  sheet,  leaving  a  hollow 
in  the  center.  Fill  this  cavity  with  nicely  seasoned  green  peas  or 
spinach.  Cover  with  the  potato,  brush  over  with  cream,  and  bake 
the  same  as  the  preceding. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  175 


SCIENCE  of  FOOD  ancf  COOKERY 


MASHED  POTATO  CAKES 

Use  the  same  ingredients  as  for  duchess  potato.  Shape  into 
patties,  or  round  cakes,  about  ?4  of  an  inch  thick.  Lay  in  an 
oiled  baking  pan,  and  brown  lightly  in  a  quick  oven ;  or  brown 
in  a  slightly  oiled  skillet. 

ROASTED  POTATOES 

Steam  or  boil  pared  raw  potatoes  until  they  are  about  half 
cooked ;  then  drain,  and  place  in  an  oiled  baking  pan.  Sprinkle 
with  salt,  then  with  flour,  brush  over  each  potato  with  an  oiled 
brush,  and  bake  to  a  nice  brown. 

BAKED  POTATOES 

Wash  and  scrub  medium  sized  potatoes  until  nearly  white. 
Lay  on  the  grate  or  in  a  baking  pan  in  a  medium  oven,  and  bake  until 
they  feel  soft  when  pressed  between  thumb  and  fingers.  If  baked 
potatoes  must  be  kept  for  a  time  after  baking,  puncture  with  a 
fork,  to  let  the  steam  escape,  and  wrap  in  a  cloth,  or  cover  with 
another  pan  and  leave  in  the  open  oven  until  needed.  Otherwise 
they  tend  to  get  soggy. 

STUFFED  BAKED  POTATOES 

Prepare  and  bake  the  potatoes  the  same  as  above.  Cut  off  a 
slice  from  one  side,  lengthwise,  and  scoop  out  the  potato.  Mash 
through  a  ricer,  and  season  with  rich  cream,  or  with  milk  and 
vegetable  butter.  Salt,  and  beat  until  light  and  very  white.  Fill 
the  skins  rounding  full,  but  do  not  smooth  down  on  the  top. 
Brush  with  cream  or  milk,  and  brown  lightly  in  a  good  oven. 
Serve  immediately. 

SCALLOPED  POTATOES 

Slice  pared  raw  potatoes  thin.  Put  a  layer  of  the  sliced  po- 
tatoes into  an  oiled  baking  pan,  and  sprinkle  with  salt  and  flour. 
Repeat  the  process  until  the  pan  is  about  three  fourths  full.  Pour 
over  the  potatoes  enough  milk  to  cover  them.  Put  small  bits  of 
vegetable  butter  on  top,  and  bake  until  thoroughly  done. 

SAVORY  POTATOES 

Add  finely  chopped  onion  and  parsley  to  each  layer  of  the 
foregoing  scalloped  potatoes,  and  bake  the  same  as  the  above 

176  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


recipe.     Water  may  be   used   in   place  of  the  milk,   if   desired,   a 
little  more  of  the  butter  being  required  than  when  milk  is  used. 

POTATO  AU  GRATIN 

Chop  or  dice  cold  boiled  potatoes.  Add  enough  rich  cream 
sauce  to  season  nicely.  Pour  into  an  oiled  baking  pan,  rub  a  slice 
of  bread  through  a  colander  or  strainer  over  the  top,  and  press 
the  crumbs  down  with  a  spoon,  so  they  become  moistened, 
Sprinkle  with  small  bits  of  vegetable  butter,  and  bake  to  a  light 
brown  color. 

CREAMED  POTATOES 

Put  2  cups  milk  into  an  oiled  baking  pan,  and  heat  over  the 
stove  until  it  reaches  the  boiling  point.  Add  i  tablespoon  vegetable 
butter  or  l/±  cup  rich  cream,  and  enough  sliced  or  hashed  cold 
boiled  potatoes  so  that  they  are  barely  covered  with  the  milk. 
Continue  to  simmer  over  the  fire  until  they  begin  to  thicken ;  then 
set  in  the  oven  for  a  few  minutes,  and  serve. 

Note. —  If  the  milk  is  heated  to  the  boiling  point  before  the 
boiled  potatoes  are  added,  they  will  have  a  sweet  taste,  and  will 
not  be  sticky,  as  they  will  if  put  into  cold  milk  and  heated. 

ROASTED  SWEET  POTATOES 

Steam  or  boil  sweet  potatoes  until  the  skins  can  be  scraped  off 
easily.  Lay  in  an  oiled  baking  pan  and  sprinkle  with  salt.  Then 
brush  over  each  potato  with  vegetable  oil,  and  bake  until  done 
and  a  nice  brpwn. 

MASHED  SWEET  POTATOES 

Wash  and  pare  sweet  potatoes,  steam  or  boil  until  tender,  drain, 
mash,  and  finish  the  same  as  mashed  potatoes. 

GLAZED  SWEET  POTATOES 

Boil  sweet  potatoes  until  done,  peel,  and  cut  into  quarters 
lengthwise.  Lay  them  close  together  in  an  oiled  baking  pan,  dust 
with  salt  to  season,  and  sprinkle  sugar  lightly  over  all.  Brush 
over  with  vegetable  oil,  and  brown  nicely. 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  177 


xvni. 

SALADS  AND  DRESSINGS 


'Preserving  the  health  by 
too  strict  a  regimen  is  a 
ivearisome  malady." 


SALADS,  composed  chiefly  of  green,  tender  vegetables,  or  of 
fruits  and  nuts,  and  served  with  a  dressing,  are  valuable  as  a 
means  of  supplying  fat.  They  are  also  valuable  for  their  mineral 
salts.  When  carefully  prepared  and  daintily  served,  salads  are 
among  the  most  appetizing  adjuncts  of  a  meal,  and  owe  much 
of  their  food  value  to  this  very  attractiveness. 

Nearly  all  vegetables  may  be  served  in  the  form  of  salads. 
The  salads  made  with  raw  vegetables  are  more  refreshing  than 
those  made  with  cooked  vegetables.  They  abound  in  the  essential 
vitamine  and  organic  salts  so  necessary  to  perfect  nutrition,  and 
give  a  pleasant  variety  to  the  menu. 

Plain  salads  that  require  oil  and  lemon  juice  for  dressing  should 
not  be  prepared  until  the  moment  they  are  wanted.  Should  they 
be  mixed  long  before  they  are  served,  the  lettuce  would  be  found 
flabby,  and  the  dressing  watery  and  insipid. 

Garnishing  or  decorating  salads  is  important,  inasmuch  as  the 
most  deliciously  blended  salad  will  not  be  appreciated  unless  it 
is  attractive  in  appearance.  Wild  flowers  neatly  arranged  with 
alternate  tufts  of  green  are  pretty  during  summer.  In  cold  weather, 
garnish  with  designs  cut  from  beets,  turnips,  radishes,  carrots,  etc. 


DRESSINGS 

MAYONNAISE 

2  yolks  of  eggs  il/2  cups  best  vegetable  oil 

y$  teaspoon  salt  About  4  tablespoons  lemon  juice 

178  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


Put  the  egg  yolks  in  a  small  bowl,  add  the  salt  and  a  half 
teaspoon  lemon  juice,  and  mix  well.  Add  the  oil  gradually,  drop 
by  drop  at  first,  'but  faster  as  you  proceed,  and  stir  constantly. 
As  the  mixture  thickens,  thin  it  with  lemon  juice.  Add  oil  and 
lemon  juice  alternately  until  all  is  used,  stirring  or  beating  con- 
stantly. Keep  well  covered  and  in  a  cool  place  when  not  in  use. 

Mayonnaise  may  be  made  more  economically  and  in  less  time 
by  using  the  whole  egg,  as  the  white  of  egg  takes  up  the  oil  more 
readily  than  does  the  yolk  used  by  itself,  and  it  also  takes  up  more 
oil  proportionately  than  the  yolk.  However,  the  color  and  the 
flavor  will  not  be  quite  so  rich  as  when  the  yolks  only  are  used ; 
but  this  lack  of  color  can  be  overcome  by  the  use  of  a  little 
vegetable  butter  coloring,  and  the  difference  is  not  noticed  by  many. 

ECONOMICAL  MAYONNAISE  No.  1 

i  whole  egg  About  3  cups  best  vegetable  oil 

Scant  y2  teaspoon  salt  3  tablespoons  lemon  juice 

Beat  the  egg  with  a  Dover  beater.  Add  the  oil  slowly  at  first; 
then  increase  as  the  egg  takes  up  the  oil,  until  all  is  used,  adding 
lemon  juice  when  it  gets  too  thick,  to  make  the  dressing  of  the 
desired  consistency.  Add  a  few  drops  of  vegetable  butter  color, 
and  set  in  a  cool  place. 

ECONOMICAL  MAYONNAISE  No.  2 

I  egg  il/2  cups  best  vegetable  oil 

I  cup  water  J4  teaspoon  salt 

2.  tablespoons  cornstarch  About  3  tablespoons  lemon  juice 

Bring  the  water  to  a  boil,  and  thicken  with  the  cornstarch  made 
smooth  in  3  tablespoons  cold  water.  Boil  up  well,  and  set  aside 
until  partly  cool.  (It  should  be  .used  before  it  gets  cold,  or  it 
will  be  lumpy.)  Beat  the  egg  and  the  salt  with  a  Dover  egg 
beater.  Add  the  oil,  the  lemon  juice,  and  the  cooked  starch  by 
turn,  slowly  at  first,  and  increase  as  the  egg  takes  up  the  oil  and 
the  starch,  until  all  is  used.  Add  salt  to  taste,  and  butter  color 
to  make  the  color  of  ordinary  mayonnaise,  and  set  in  a  cool  place. 

Note. —  Mayonnaise  made  with  cooked  starch  will  not  keep 
sweet  more  than  two  days,  and  should  be  made  for  immediate 
use  only. 

(USE  LEVEL   MEASUREMENTS  FOR   ALL  INGREDIENTS.)  \Jg 


SCIENCE  of  FOOD  and  COOKERY 


MAYONNAISE  WITHOUT  EGG 

Put  y$  cup  canned  milk  into  a  small  round  bowl.  Add  the  oil 
very  slowly  at  first,  stirring  constantly,  and  increase  as  the  milk 
takes  up  the  oil.  Thin  with  lemon  juice,  add  salt  to  taste  and  a 
few  drops  of  butter  color,  and  use  the  same  as  ordinary  mayonnaise. 

CREAM  MAYONNAISE 

Add  rich  cream,  slightly  whipped,  to  thick  mayonnaise  dress- 
ing, in  the  proportion  of  about  l/^  cream  to  y$  mayonnaise,  beating 
the  dressing  the  same' as  when  adding  the  oil.  Canned  milk  may 
be  used  in  the  place  of  cream,  in  smaller  proportion.  Stop  when 
the  mayonnaise  is  thinned  sufficiently. 

BOILED  DRESSING 

J/3  cup  cream  2  teaspoons  vegetable  butter 

Yz  teaspoon  cornstarch  i  egg  yolk 

2  tablespoons  lemon  juice  Salt  to  taste 

Heat  the  cream  in  a  double  boiler.  Rub  the  starch  smooth  with 
a  little  cold  milk,  and  stir  into  the  hot  cream.  Cover,  and  let  cook 
for  10  minutes.  Beat  the  yolk,  add  the  butter  and  the  lemon 
juice,  and  mix  well.  Pour  the  hot  cream  gradually  into  the  yolk 
mixture,  stirring  as  it  is  being  poured  in.  Then  return  to  the  fire, 
and  continue  stirring  until  of  the  right  thickness.  Salt  to  taste, 
and  let  cool. 

FRENCH  DRESSING 

il/2  tablespoons  olive  or  Scant  tablespoon  lemon  juice 

cottonseed  oil  l/2  teaspoon  grated  onion 

A  few  grains  of  salt 

Dissolve  the  salt  in  the  oil  with  a  spoon.  Add  the  ingredients 
in  the  order  given,  and  beat  with  a  spoon  to  emulsify  the  liquids. 
Use  immediately. 

CREAM  DRESSING 

Y2  cup  thick  cream  i  tablespoon  sugar 

3  tablespoons  lemon  juice  Salt 

Whip  the  cream  until  quite  thick  but  not  stiff.  Then  add 
sugar,  salt,  and  lemon  juice,  and  serve. 

jgO  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancf  COOKERY 


QUEEN  FRUIT  SAUCE 

l/3  cup  light-colored  fruit  juice  3  tablespoons  sugar 

(pineapple  or  orange)  i  teaspoon  cornstarch 

2  tablespoons  lemon  juice  i  egg  yolk 

A  few  grains  of  salt 

Put  the  juices  into  a  small  saucepan  and  bring  to  a  boil.  Mix 
the  starch  with  the  sugar,  and  add  enough  of  the  fruit  juices 
to  mix  smooth.  Beat  the  yolk  slightly,  and  add  to  the  sugar  and 
starch  mixture.  Then  pour  in  gradually  the  hot  liquid,  stirring 
meanwhile.  Continue  to  stir  on  the  edge  of  the  stove  until  it 
thickens  slightly,  but  do  not  boil.  Add  the  salt,  and  let  cool. 

Note. —  Slightly  whipped  cream,  in  the  proportion  of  l/$  cream 
to  2/$  sauce,  added  to  this  sauce  when  cold,  is  excellent. 


VEGETABLE    SALADS 

LETTUCE  AND  TOMATO  SALAD 

Arrange  lettuce  leaves  on  a  plate.  Have  a  ripe  tomato  peeled 
and  cooled.  Lay  on  lettuce  leaves.  Run  a  sharp  knife  across  the 
middle  of  the  tomato,  cutting  it  nearly  in  two,  then  crosswise,  so 
that  the  four  quarters  fall  back,  yet  hold  together  underneath. 
Drop  a  teaspoon  of  mayonnaise  into  the  center  of  the  tomato, 
and  serve. 

COMBINATION  SALAD  No.  1 

Lay  crisp  lettuce  on  a  platter.  Arrange  over  it  peeled  and 
quartered  tomatoes,  sliced  cucumbers,  a  few  sprigs  of  parsley, 
and  serve  with  mayonnaise.  Sliced  green  onion  may  be  added 
if  desired. 

COMBINATION  SALAD  No.  2 

Sliced  tomato  Sliced  radishes 

Sliced  cucumber  Lettuce 

Sliced  green  onion  French  dressing 

Pare  the  vegetables,  slice  very  thin,  and  put  into  a  bowl.  Tear 
the  lettuce  into  large  pieces,  add  to  the  vegetables,  and  set  on  ice 
if  available.  Just  before  serving,  pour  over  enough  French  dress- 
ing to  season,  using  it  scantily. 

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SCIENCE  of  FOOD  and  COOKERY 


POINSETTIA  TOMATO 

Select  a  small  ripe  tomato,  wash,  and  wipe  with  a  cloth.  With 
a  sharp-pointed  knife,  cut  through  the  skin,  from  the  stem  end, 
across  the  tomato,  dividing  the  skin  into  about  8  parts,  so  as  to 
resemble  poinsettia  leaves.  Run  the  blade  of  a  penknife  under 
each  leaf,  and  pull  it  back  on  the  plate,  until  all  the  leaves  lie  on 
the  plate,  and  attached  to  the  tomato  stem.  Cut  the  tomato  cross- 
wise the  same  as  for  lettuce  and  tomato  salad,  and  serve  with 
mayonnaise. 

TOMATO  SALAD  FRANCAIS 

Pour  boiling  water  over  medium  small  ripe  tomatoes,  and  drain 
immediately,  covering  with  cold  water.  Remove  the  skins  from  the 
tomatoes,  hollow  out  carefully,  and  fill  until  well  rounded  with  a 
mixture  of  chopped  celery,  finely  diced  cucumber,  and  tomato,  sea- 
soned with  mayonnaise  and  chopped  parsley.  Serve  on  a  lettuce  leaf. 

STUFFED  TOMATO 

Prepare  the  same  as  above,  and  use  as  a  filling,  chopped  celery, 
finely  chopped  walnuts,  and  the  solid  part  of  ripe  tomato  chopped, 
seasoned  with  mayonnaise  and  chopped  parsley. 

TOMATO  MEXICANA 

Mix  finely  chopped  bell  pepper,  olives,  parsley,  and  a  sprinkle 
of  onion,  in  a  bowl,  and  spread  this  over  thick  slices  of  raw  tomato. 
Serve  with  mayonnaise,  on  a  lettuce  leaf. 

TOMATO  EN  SURPRISE 

Scald  and  peel  a  tomato.  Cut  off  a  liberal  slice  from  the  blos- 
som end,  which  must  be  kept  for  covering.  Hollow  out  the  center 
of  the  tomato,  and  turn  upside  down  in  a  dish  to  drain.  Cut 
cooked  asparagus  tips  into  }^-inch  lengths,  season  with  mayonnaise, 
and  refill  the  cavity  in  the  tomato.  Cover  with  the  slice  of  tomato, 
and  serve  on  a  lettuce  leaf. 

CUCUMBER  SALAD  AU  NATURAL 

Select  well  shaped,  green-colored  cucumbers.  Wash,  and  wipe 
dry.  From  the  blossom  end,  cut  un,der  the  skin  with  a  sharp 
knife,  almost  to  the  opposite  end,  but  leaving  fast  at  the  stem  end, 
thus  making  four  green  leaves  of  the  skin,  the  length  of  the  cu- 

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SCIENCE  of  FOOD  ancC  COOKERY 


cumber,  one  on  each  side,  with  a  space  between.  Cut  near  the 
stem  end  with  the  point  of  a  sharp  knife,  so  that  the  white  part 
may  be  removed  without  breaking  the  leaves  formed.  Finish 
peeling  the  part  removed,  and  slice  thin.  Keep  the  slices  together 
in  natural  shape,  so  that  the  whole  may  be  fitted  again  between 
the  green  leaves,  or  skin,  of  the  cucumber.  Lay  on  a  white  platter, 
in  the  natural  skin  thus  cut  representing  long  leaves.  Serve 
separately  with  mayonnaise  or  French  dressing. 

SLICED  CUCUMBERS 

Have  the  cucumbers  as  cold  and  crisp  as  possible.  Pare,  and 
slice  thin.  Just  before  serving,  add  a  little  French  dressing  and 
chopped  parsley.  Or  they  may  be  seasoned  with  lemon  juice,  salt, 
and  a  sprinkle  of  sugar. 

GOLDEN  STATE  SALAD 

i  cup  young  carrots,  i  cup  young  turnips,  I  cup  radishes,  meas- 
ured after  being  ground  through  a  food  chopper.  Add  i  cup 
finely  shaved  celery,  and  season  with  chopped  green  onion  to 
suit,  Y-Z  cup  finely  diced  pimento  (if  at  hand),  and  a  liberal 
quantity  of  chopped  parsley.  Mix  with  plenty  of  mayonnaise, 
and  serve  on  a  lettuce  leaf. 

CELERY  AND  CARROT 

2  cups  young  carrot  (measured  I  cup  shredded  celery 

after  being  ground  through  i  diced  green  onion 

a  food  chopper)  Chopped  parsley 

Mix,  and  season  with  plenty  of  mayonnaise. 

CABBAGE  AND  CARROT  SALAD 

i  cup  raw  carrot  ground  2  cups  finely  shredded  cabbage 

through  a  food  mill  2  sliced  green  onions 

J4  cup  chopped  parsley 

Mix,    and    season    with    plenty    of    mayonnaise.      Serve    on    a 

lettuce  leaf. 

COLD  SLAW 

Shred  crisp,  young  cabbage  very  fine,  and  season  with  chopped 
onion  and  parsley.  Add  mayonnaise,  or  French  dressing,  or 
cream  dressing,  and  serve  on  a  lettuce  leaf. 

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SCIENCE  of  FOOD  and  COOKERY 


CARROT  AND  BELL  PEPPER  SALAD 

Grind  through  a  mill  i  sweet  bell  pepper  (seeds  removed),  and 
sufficient  young  carrots  to  make  il/2  cups  all  together.  Add  twice 
the  quantity  of  chopped  crisp  cabbage,  with  chopped  parsley  and 
onion  to  suit.  Blend  with  plenty  of  mayonnaise  or  cream  mayon- 
naise, and  serve  on  a  lettuce  leaf. 

BEAN  AND  CABBAGE  SALAD 

1  cup  boiled  or  baked  beans  i  cup  finely  diced  cabbage 

(not  broken  much)  I  teaspoon  chopped  onion 

Chopped  parsley 

Mix,  and  season  with  boiled  dressing  or  cream  mayonnaise. 
Serve  on  a  lettuce  leaf. 

POTATO  SALAD 

Cold  boiled  potato  Hard-boiled  egg 

Chopped  or  grated  onion  Chopped  parsley 

Boiled  dressing 

Peel  the  potatoes,  quarter  lengthwise,  and  slice  very  thin.  Add 
chopped  onion  and  parsley,  sprinkle  with  salt,  and  season  with 
boiled  dressing.  To  dish  up,  pile  on  a  platter  or  a  plate  in  oblong 
shape,  having  the  salad  piled  high  and  narrow,  leaving  the  sides 
of  the  plate  vacant  for  garnitures.  Garnish  with  lettuce,  and 
hard-boiled  egg  cut  into  quarters,  at  each  side,  and  sliced  boiled 
beet  cut  into  fancy  shapes,  at  each  end  and  on  top. 

BEET  AND  POTATO  SALAD 

2  cups  diced  cold  boiled  potato  2  chopped  hard-boiled  eggs 
i  cup  diced  boiled  beet  2  teaspoons  chopped  onion 

Chopped  parsley 

Mix,  and  blend  with  boiled  dressing  or  cream  mayonnaise. 
Serve  on  a  lettuce  leaf. 

ITALIAN  SALAD 

I  cup  cooked  macaroni  cut  in  ^  CUP  finely  diced  carrot 

small  rings  l/2  cup  cooked  green  peas 

l/2  cup  diced  celery  2  teaspoons  grated  onion 

Mayonnaise  or  boiled  dressing 

Mix  all  ingredients,  season  with  dressing,  and  serve  on  a 
lettuce  leaf. 

•\9.A  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


NUT  AND  CELERY  SALAD 

i  cup  diced  nut  loaf  or  nuttose  i  cup  diced  celery 

Put  the  diced  nut  food  into  an  oiled  pie  tin,  and  brown  lightly 
in  the  oven,  stirring  often  to  prevent  scorching.  Add  to  the  diced 
celery,  and  season  with  boiled  dressing,  chopped  parsley,  and  a 
little  chopped  or  grated  onion.  Serve  on  a  lettuce  leaf. 

MACARONI  AND  OLIVE  SALAD 

1  cup  cooked  macaroni  cut  in  J4  CUP  shredded  ripe  olives 

small  rings  I  teaspoon  chopped  onion 

'   i  cup  shredded  celery  Chopped  parsley 

Mix  all  the  ingredients,  and  blend  with  boiled  dressing,  or 
mayonnaise.  Serve  on  a  lettuce  leaf. 

MR.  HOLMDEN'S  MACARONI  SALAD 

To  mayonnaise,  add  sufficient  red  tomato  pulp  (stirring  con- 
stantly as  it  is  being  added)  to  give  it  a  pink  color.  Blend  this 
with  cooked  macaroni,  cut  in  small  rings.  Add  diced  or  grated 
onion  and  chopped  parsley  to  suit  the  taste,  and  serve  on  a  let- 
tuce leaf.  \ 

CARROT  SALAD,  A  L'ANGLAISE   (English) 

2  cups  young  carrot  ground   '  2/z  cup  chopped  walnuts 

through  a  food  chopper  2  teaspoons  chopped  onion 

i  cup  chopped  celery  Chopped  parsley 

Mix,  and  blend  with  plenty  of  mayonnaise.     Serve  on  a  let- 


MACEDOINE  SALAD 

i  cup  diced  boiled  potato  l/3  cup  green  peas 

•  l/2  cup  diced  boiled  carrot  i  tablespoon  chopped  onion 

J4  cup  diced  boiled  turnip  Parsley 

Mix   all   the   ingredients,   and   season   with  boiled   dressing  or 
with  mayonnaise.     Serve  on  a  lettuce  leaf. 

EGG  SALAD 

Dice  hard-boiled  eggs,  season  with  boiled   dressing,   serve  on 
a  bed  of  lettuce,  and  sprinkle  with  chopped  parsley. 

BEET  AND  EGG 

*/3  cup  diced  boiled  beet  i   hard-boiled  egg  diced 

i  teaspoon  chopped  onion 

Mix    all    ingredients,    and    season    with   mayonnaise    or   boiled 
dressing. 

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SCIENCE  of  FOOD  ancC  COOKERY 


WATER  LILY  SALAD 

Cut  a  hard-boiled  egg  through  lengthwise.  Mash  half  of  the 
yolk  through  a  strainer.  Put  the  other  half  yolk  into  a  dish,  and 
mash  with  a  fork,  adding  enough  boiled  dressing  to  season  well. 
Cut  each  half  of  the  cooked  white  into  three  pieces  lengthwise,  to 
represent  petals.  Arrange  on  a  plate  of  lettuce.  Place  a  spoonful 
of  the  yolk  mixture  in  the  center,  sprinkle  the  crumbed  yolk  over 
the  salad,  and  serve. 

STRING  BEAN  AND  PIMENTO  SALAD 

2  cups  cooked  string  beans  3  pieces  canned  pimento 

1  cup  shredded  celery  cut  into  small  dice 

2  teaspoons  chopped  onion  Chopped  parsley 

Mix  the  ingredients,  and  blend  with  mayonnaise  or  cream 
mayonnaise. 

TOMATO  SALAD  (Agar) 

2,l/2  cups  tomato  pulp  i  tablespoon  lemon  juice 

I  tablespoon  chopped  onion  2  teaspoons  sugar 

i  bay  leaf  Salt  to  taste 

I  sprig  of  parsley  Vegetable  jelly 

Prepare  and  cook  the  agar  as  given  on  page  201,  and  have  it 
kept  hot  until  wanted.  Add  onion,  bay  leaf,  parsley,  lemon  juice, 
and  sugar,  to  the  tomato,  and  let  boil  gently  for  15  minutes.  Salt 
to  taste,  and  strain.  To  the  2  cups  of  tomato  juice  thus  prepared, 
add  24  CUP  °f  vegetable  jelly,  mix  well,  pour  into  small  molds,  and 
let  cool.  When  set,  turn  out  on  a  lettuce  leaf,  and  serve  with  a 
teaspoon  of  mayonnaise  on  top. 

CUCUMBER  SALAD  (Agar) 

il/2  cups  cucumber  juice  i  tablespoon  grated  onion,  or 
3  tablespoons  lemon  juice  a  little  onion  salt 

J4  cup  water  Chopped  parsley 

i  tablespoon  sugar  Salt  to  taste 

Pare  and  grate  the  cucumbers,  and  press  out  the  juice  through 
a  cheesecloth  or  a  strainer.  Mix  all  the  ingredients,  adding  just 
enough  chopped  parsley  for  garniture  and  flavor;  then  add  24  cup 
of  vegetable  jelly,  and  mix  well.  Pour  into  small  molds,  let  set 
till  cool,  and  serve  with  mayonnaise. 

l86  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SWEET  POTATO  SALAD 

1  cup  diced  boiled  sweet  potatoes       2  teaspoons  each  of  chopped  onion 

2  stalks  crisp  celery  cut  into  dice  and  sweet  bell  pepper 

Chopped  parsley 

Mix  all  the  ingredients,  and  season  with  French  dressing  or 
cream  mayonnaise. 

SLICED  BEETS  IN  LEMON 

1  cup  water  i  teaspoon  salt 
YZ  cup  lemon  juice  I  bay  leaf 

2  tablespoons  sugar  Boiled  beets 

Add  salt,  sugar,  and  lemon  juice  to  the  water,  and  bring  to  a 
boil.  Slice  the  cooked  beets  into  the  hot  liquid,  add  the  bay  leaf, 
cover  with  a  plate  so  as  to  keep  the  beets  submerged  in  the  liquid, 
and  let  cool.  A  hard-boiled  egg  may  be  put  whole  into  the  bowl 
with  the  sliced  beets,  and  served  with  a  sprig  of  green  leaves 
stuck  into  one  end  for  garniture,  if  desired. 

FRUIT    SALADS 

FRUIT  SALAD 

Cut  equal  quantities  of  orange,  pineapple,  banana,  and  mellow 
apple  into  small  dice.  Season  with  fruit  sauce  or  cream  mayon- 
naise, and  serve  on  a  lettuce  leaf.  A  few  ripe  strawberries  when 
in  season  are  a  good  addition. 

FRUIT  BASKET 

Select  medium  sized,  well  colored  oranges.  Hold  an  orange 
between  the  thumb  and  the  first  finger,  letting  the  side  of  the 
orange  rest  on  the  table.  With  a  small,  pointed  knife,  start  in  the 
middle  of  the  orange,  and  run  the  blade  about  2  inches  into  the 
center,  then  again  and  again,  all  the  way  around,  in  such  a  manner 
that  the  orange  will  part  in  two  halves,  leaving  the  edge  ruffled 
with  small  points  of  peel,  like  the  teeth  of  a  coarse  saw.  Run 
the  point  of  a  knife  around  each  half,  near  the  peel ;  then  with  a 
teaspoon,  dip  out  the  fruit  in  one  piece.  Cut  the  orange  center 
into  small  cubes,  to  which  add  equal  quantities  of  diced  banana 
and  pineapple,  and  a  few  ripe  strawberries  if  available.  Add  fruit 

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SCIENCE  of  FOOD  and  COOKERY 


sauce  to  season,  and  fill  the  orange  shells,  having  them  well 
rounded  with  fruit.  Serve  on  a  white  plate,  with  three  small 
orange  leaves  or  a  lettuce  leaf  for  garniture. 

FRUITS  AND  NUTS 

I  cup  diced  oranges  i  cup  diced  pineapple 

I  cup  diced  bananas  Chopped  walnuts 

Mix  the  fruits,  and  season  with  fruit  sauce.  Dish  up  on  a 
lettuce  leaf,  and  sprinkle  chopped  walnuts  over  the  top. 

WALDORF  SALAD 

I  cup  diced  sweet  apple  A  little  chopped  parsley 

I  cup  finely  diced  celery  l/2  cup  chopped  walnuts 

Cream  mayonnaise 

Dice  the  apples  first,  and  mix  with  mayonnaise,  so  as  to  keep 
them  from  turning  a  dark  color.  Mix  all  the  ingredients  except 
the  walnuts,  which  must  be  added  just  before  serving,  to  prevent 
the  salad  from  turning  dark.  Serve  on  a  lettuce  leaf. 

APPLE  AND  BANANA  SALAD 

2  cups  diced  sweet  apple  6  dates  finely  shredded 

T  large  banana  cut  through  length-  Fruit  sauce  or  cream 

wise  and  sliced  mayonnaise 

Mix  the  ingredients,  and  serve  on  a  lettuce  leaf. 

PRINCESS  SALAD 

I  cup  seeded  cherries  i  cup  shredded  walnuts 

I  cup  pineapple  cut  in  large  dice  Fruit  sauce  or  cream 

I  cup  marshmallows  cut  into  dice  mayonnaise 

Mix  all  the  ingredients  except  the  walnuts,  which  should  be 
added  just  before  serving.  Serve  on  lettuce  leaves. 

PRUNE  AND  PECAN  NUT  SALAD 

Soak  large  sized  dried  prunes  for  twenty-four  hours  in  cold 
water,  drain,  and  dry  off  the  moisture.  Remove  the  pits,  and  cut 
the  prunes  into  quarters  or  eighths.  Add  an  equal  amount  of 
coarsely  chopped  pecan  nuts,  blend  with  a  little  cream  mayon- 
naise, and  serve  on  a  lettuce  leaf. 

igg  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  cmcC  COOKERY 


APPLE  AND  PIMENTO  SALAD 

i  cup  finely  sliced  sweet  apple  2  pieces  pimento  diced  fine 

Y?  cup  hearts  of  celery,  chopped  fine       Cream  mayonnaise 

Mix  all  the  ingredients,  and  serve  on  a  lettuce  leaf. 

CROWN  PRINCE  SALAD 

Line  a  small  plate  with  crisp  lettuce.  Take  slices  of  orange, 
and  dispose  around  the  side  of  the  dish.  Fill  in  with  sliced  ba- 
nana, pineapple  cut  into  large  pieces,  orange  cut  likewise,  and  ripe 
strawberries.  Pile  the  fruit  high,  and  pipe  whipped  cream  on  top 
and  sides  with  a  pastry  bag,  to  represent  a  crown. 

RIBBON  APPLE  SALAD 

Select  small,  fine-grained  red  apples.  Core  and  pare,  leaving 
the  skin  in  the  shape  of  a  ring  near  the  stem  end  of  the  apple. 
Remove  some  of  the  inner  portion  of  the  apple,  being  careful  not 
to  break  the  shell.  Fill  the  cavity  with  equal  quantities  of  finely 
diced  celery  and  apple,  seasoned  with  cream  mayonnaise.  Put  a 
small  funnel  of  crisp  lettuce  in  the  top  of  the  apple,  into  which 
drop  a  teaspoonful  of  dressing.  Serve  on  apple  leaves  or  a 
lettuce  leaf. 

STUFFED  DATE  SALAD 

Remove  the  pits  from  washed  dates,  fill  each  date  with  half 
a  walnut  meat,  and  press  together.  Put  into  a  salad  bowl,  and 
wet  with  lemon  juice.  Serve  on  a  lettuce  leaf. 

RAISIN  SALAD 

Yz  cup  seeded  raisins,  sliced  i  cup  finely  diced  apple 

Prepare  the  raisins  first,  then  the  apples.  Mix,  and  season  with 
cream  mayonnaise.  Serve  on  a  lettuce  leaf. 


(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 
13 


Let  appetite 
wear  reason's 
golden  chain, 
And  find  in 
due  restraint 
a  luxury." 


XIX.  DESSERTS 

THE  most  wholesome  desserts  are  fruits  in  their  natural  state, 
and  nuts.  Fruits  may  be  served  raw  or  cooked,  fresh  or  dried, 
and  should  form  a  part  of  every  day's  dietary. 

Because  of  their  attractive  colors,  sweet  aroma,  and  delicious 
flavors,  fruits  are  the  very  best  appetizers,  appealing1  to  the  senses 
of  sight,  smell,  and  taste.  They  satisfy  a  natural  craving  for 
something  dainty  at  meals,  without  burdening  the  system  with 
extra  work,  and  with  little  danger  of  excess.  As  it  is  written, 
"Of  every  tree  of  the  garden  thou  mayest  freely  eat."  Genesis 
2:16.  No  danger  of  "auto-intoxication"  here;  but,  on  the  other 
hand,  fruit  acids  are  cleansing,  and  their  alkaline  substances  are 
valuable  for  improving  the  condition  of  the  blood. 

Cane  sugar  is  quite  different  from  fruit  sugar,  in  that  it  .needs 
to  be  digested,  or  converted  into  fruit  sugar,  in  order  to  be  utilized 
by  the  body.  Saliva  does  not  exert  any  influence  upon  cane  sugar, 
neither  does  the  gastric  juice.  The  intestinal  juice  aids  in  con- 
verting it  into  fruit  sugar;  but  there  is  more  or  less  danger  of 
fermentation's  being  set  up,  and  the  irritant  thus  formed  aids  in 
bringing  about  catarrhal  conditions.  If  one  subsists  largely  upon 
fruits,  the  desire  for  artificial  and  highly  s\veetened  foods  will 
disappear.  Xo  other  foods  are  so  well  suited  to  children  as  are 
fruits.  All  children  have  a  craving  for  sweets.  This  is  natural, 
at  least  to  some  degree ;  and  they  should  be  supplied  with  sweets 
designed  by  nature  to  satisfy  this  desire. 


190 


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SCIENCE  of  FOOD  ancC  COOKERY 


As  a  rule,  far  too  much  sugar  is  used  in  food.  "Sweet  breads, 
sweet  cakes,  .  .  .  perpetuate  indigestion  and  make  dyspeptics." 
We  should  exercise  care,  however,  to  provide  suitable  dishes  to 
take  the  place  of  the  more  harmful  ones,  ever  remembering  that 
"diet  reform  must  be  progressive."  The  free  use  of  milk  and 
sugar  taken  together  is  especially  harmful,  and  should  be  avoided. 
Their  place  should  be  supplied,  as  far  as  possible,  by  preparations 
of  fruit,  and  a  variety  of  grains  served  in  an  appetizing  manner. 
A  simple  cake  may  be  made  without  the  large  quantities  of  but- 
ter, sugar,  milk,  and  eggs  ordinarily  used,  which  are  difficult  of 
digestion.  A  few  examples  of  such  cake  will  follow. 

DRIED  FRUITS 

In  many  localities,  during  the  winter  months,  it  is  difficult  to 
obtain  fresh  fruits;  but  good  varieties  of  dried  fruit  can  be  pur- 
chased in  the  markets  at  any  season  of  the  year. 

The  high  temperature  to  which  dried  fruit  is  usually  subjected 
in  cooking,  produces  a  strong  flavor,  which  few  persons  relish. 
In  the  process  of  drying,  the  water  is  evaporated  from  the  fruit; 
and  if  this  moisture  can  be  restored  to  the  fruit  before  cooking,  the 
original  flavor  is  retained,  and  to  a  large  extent,  it  will  have  the 
appearance  of  fresh  fruit.  Instead  of  dried  fruit's  being  cooked 
several  hours,  as  is  customary  in  many  homes,  it  needs  to  be 
cooked  no  longer  than  fresh  fruit  of  the  same  variety,  after  the 
water  is  restored  to  it. 

SOAKED  DRIED  PRUNES 

Select  a  good  grade  of  large  prunes,  wash  thoroughly,  and 
soak  in  cold  water  for  24  to  36  hours,  or  until  as  soft  as  fresh 
prunes.  Serve  the  same  as  stewed  prunes. 

STEWED  DRIED  PRUNES 

Wash  thoroughly  several  times  in  warm  water;  then  cover  with 
water,  and  let  soak  from  12  to  24  hours,  or  until  sufficient  water 
has  been  absorbed  to  make  them  soft  as  fresh,  ripe  fruit.  Simmer 
slowly  until  thoroughly  done,  and  little  or  no  sugar  will  be 
required. 

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SCIENCE  of  FOOD  and  COOKERY 


STEWED  DRIED  APRICOTS 

Ripe  apricots  are  never  sour  unless  brought  to  a  high  tempera- 
ture in  cooking.  Wash  the  fruit  thoroughly  in  warm  water,  and 
let  soak  for  24  hours  or  more,  or  until  the  fruit  is  as  soft  as  fresh 
fruit.  If  properly  soaked,  apricots  will  require  very  little  cooking. 
Heat  gradually  over  a  slow  fire,  using  the  water  in  which  they 
were  soaked,  but  do  not  let  them  come  quite  to  the  boiling  point. 
Let  them  simmer  on  the  edge  of  the  stove  until  they  are  thoroughly 
scalded,  and  they  will  be  fairly  sweet  without  sugar. 

STEWED  DRIED  PEACHES 

Wash  thoroughly,  cover  with  warm  water,  and  soak  overnight. 
If  the  fruit  was  ripe  when  dried,  the  skins  will  slip  off  easily.  If 
there  are  a  few  pieces  that  were  not  ripe,  and  that  are  not  loosened, 
use  a  knife  for  these.  After  removing  the  skins,  add  fresh  water, 
and  soak  several  hours,  when  the  peaches  will  be  soft,  like  fresh 
peaches.  Do  not  boil,  but  simmer  slowly  until  done.  Sweeten 
to  taste. 

PUDDIXGS    AXD    JELLIES 

STEAMED  FRUIT  PUDDING 

il/2  cups  soaked  stale  bread  3  tablespoons  sugar 

I  cup  seedless  sultana  raisins  I  egg    • 

The  grated  rind  of  l/2  lemon  i  tablespoon  vegetable  butter 

Soak  the  raisins  overnight,  drain,  and  put  on  a  slow  fire  until 
hot  through;  then  add  the  vegetable  butter.  Have  the  bread 
soaked  in  cold  water  until  soft  all  the  way  through,  and  press  out 
lightly.  Beat  the  egg,  and  mix  all  the  ingredients,  using  a  silver 
fork.  Put  into  a  thin  cloth,  leaving  a  little  room  to  rise,  and  steam 
for  i  */2  to  2  hours.  Turn  out  on  an  oiled  pie  tin,  bake  for  a  few 
minutes,  and  serve  with  lemon  sauce.  This  last  baking  may  be 
omitted  if  not  convenient.  If  seeded  raisins  are  used,  they  should 
be  added  without  soaking. 

GRAHAM  FRUIT  PUDDING 

5J/2  cups  water  i  cup  Graham  flour  (toasted 

Yz  cup  sugar  lightly  in  the  oven) 

i%  cups  seeded  raisins  2  slices  lemon 

A  few  grains  of  salt 

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SCIENCE  of  FOOD  ancC  COOKERY 


Put  the  Graham  flour  into  a  medium  slow  oven  and  toast 
lightly,  but  avoid  browning  in  the  least.  Add  i  cup  of  the  water 
to  the  toasted  flour  and  stir  smooth.  Add  sugar,  lemon,  raisins, 
and  a  few  grains  of  salt  to  the  water,  bring  to  a  boil,  and  let  boil 
gently  until  the  liquid  measures  4  cups ;  then  pour  the  hot  mixture 
gradually  on  the  wetted  Graham  flour,  and  stir  smooth.  Let  boil 
gently  for  a  few  minutes,  or  until  quite  thick.  Pour  into  wetted 
molds  and  let  cool.  Turn  out  on  a  sauce  dish,  and  serve  with 
cream  or  vanilla  sauce. 

FRUIT  TAPIOCA 

l/3  cup  minute  tapioca  Y2  cup  cold  water 

2  cups  boiling  water  l/2  cup  sugar 

A  slice  of  lemon 

Soak  the  tapioca  in-  the  cold  water  for  10  minutes.  Add  boil- 
ing water,  sugar,  and  lemon,  and  let  boil  until  transparent;  then 
pour  over  cooked  and  sweetened  fruit,  such  as  pared,  quartered, 
and  baked  apples,  stewed  and  drained  peaches,  cooked  straw- 
berries, etc.  Set  into  the  oven  to  simmer  for  20  minutes  or 
more,  cool,  and  serve  with  cream. 

CREAM  TAPIOCA  PUDDING 

Y$  cup  minute  tapioca  2  eggs 

2J.-2  cups  hot  milk  */?  cup  sugar 

l/2  cup  cold  milk  Vanilla  flavor 

.   A  sprinkle  of  salt 

Soak  the  tapioca  in  the  cold  milk  for  10  minutes,  add  the  hot 
milk,  and  cook  in  a  double  boiler  until  transparent.  Beat  the  egg 
yolks,  the  sugar,  and  a  sprinkle  of  salt  together.  Add  the  hot 
mixture  gradually,  stirring  with  a  spoon  as  it  is  being  added.  Let 
continue  to  cook  until  it  begins  to  thicken ;  then  remove  from  the 
fire.  Beat  the  whites  stiff,  flavor  with  ,a  teaspoon  vanilla,  and  fold 
in  the  hot  mixture,  chill,  and  serve. 

APPLE  SNOW 

Cook  6  tart  apples,  pared  and  sliced,  with  fy  cup  water  and 
Y$  cup  sugar,  until  tender.  Mash  through  a  fine  strainer,  and 
let  cool.  Put  il/2  cups  of  the  apple  pulp  into  a  bowl  with  the 

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SCIENCE  of  FOOD  ancf  COOKERY 


white  of  i  egg,  and  beat  with  a  whisk  or  Dover  beater  until  white 
and  fluffy.  Serve  plain,  or  with  a  teaspoon  red  jelly  on  the  top 
of  each  dish. 

STRAWBERR1   WHIP 

i  cup  strawberries  y2  cup  sugar 

White  of  i  egg  I  teaspoon  lemon  juice 

Choose  well  ripened  strawberries,  wash  them,  and  remove  the 
stems.  Put  all  the  ingredients  into  a  bowl,  and  beat  with  a  wire 
egg  whip  until  light  and  fluffy,  which  will  take  20  minutes  or 
more.  Pile  lightly  on  a  dish,  and  pour  around  it  a  border  of 
crushed  fruit  or  red  fruit  juice,  unsweetened. 

SCALLOPED  APPLES 

il/2  quarts  thinly  sliced  tart  apples  Y2  cup  sugar 

3  cups  fresh  bread  crumbs  Juice  and  rind  of  I  lemon 

Vegetable  butter 

Remove  the  crust  from  ordinary  stale  bread,  and  rub  the  soft 
part  through  a  colander  or  a  coarse  strainer.  Cover  the  bottom 
of  an  oiled  baking  pan  with  a  layer  of  the  crumbs,  and  over  this 
spread  half  of  the  sliced  apples.  Sprinkle  with  half  of  the  sugar 
mixed  with  the  lemon  rind.  Pour  over  it  the  lemon  juice,  and 
small  bits  of  vegetable  butter;  then  add  another  layer  of  crumbs, 
and  apples,  as  before.  Sprinkle  a  thin  layer  of  crumbs  over  the 
top,  and  bake  under  an  inverted  pan  until  about  done ;  then  remove 
the  top  pan  and  brown  lightly. 

LEMON  SNOW 

M  cup  water  l/z  cup  sugar 

3  tablespoons  lemon  juice  2l/2  tablespoons  cornstarch 

Rind  of  l/2  lemon  Salt 

White  of  i  egg 

Mix  the  sugar  and  the  starch  thoroughly.  Put  the  water,  the 
lemon  rind,  and  the  lemon  juice  into  a  small  saucepan,  and  bring 
gradually  to  a  boil.  Add  a  pinch  of  salt  to  the  white,  and  beat 
until  stiff  and  dry.  Strain  the  hot  liquid,  and  pour  it  slowly  into 
the  sugar  and  starch,  and  mix  smooth.  Return  to  the  fire  and 
bring  to  a  boil ;  then  pour  in  a  steady  stream  into  the  beaten  white, 
and  beat  with  a  whip  as  it  is  poured  in,  to  blend  well.  Pour  into 

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SCIENCE  of  FOOD  antf  COOKERY 


wetted  molds,  and  let  cool.    Serve  with  a  custard  sauce  made  from 
the  yolk  and  the  milk,  as  usual. 

OATMEAL  PUDDING 

2  cups  cold  cooked  oatmeal  l/$  cup  seedless  raisins 

2  cups  rich  milk  2  eggs 

J4  cup  sugar  or  honey  ^2  teaspoon  vanilla  flavor 

Beat  the  eggs  slightly,  add  the  sweetening  and  the  flavor,  and 
mix  with  the  milk.  Work  this  gradually  into  the  cooked  oatmeal, 
pour  into  an  oiled  baking  pan,  and  sprinkle  the  raisins  over  the 
mixture,  working  them  in  with  the  tip  of  a  spoon.  Place  in  a 
shallow  pan  of  water,  and  bake  in  a  medium  slow  oven  until  set 
and  a  light  brown  color.  Let  cool  and  serve. 

BREAD  CUSTARD  PUDDING 

i}/2  cups  stale  bread  cut  into  i  large  egg 

squares  %  cup  sugar 

2  cups  milk.  l/$  cup  seedless  raisins 
Vanilla  flavor 

Spread  the  bread  scantily  with  butter,  cut  into  small  dice,  and 
put  into  a  baking  pan.  Beat  the  egg  and  the  sugar  together 
slightly.  Add  a  little  vanilla  and  the  milk.  Mix  well,  pour  over 
the  bread,  and  let  stand  half  an  hour.  Sprinkle  the  raisins  over 
the  top  and  work  them  into  the  mixture.  Bake  until  set  and  a 
light  brown. 

CREAM  RICE  PUDDING 

Y2  cup  uncooked  rice  Vanilla  flavor 

5  cups  milk  2  teaspoons  vegetable  butter 

l/3  cup  sugar  1/3  cup  raisins 

A  few  grains  of  salt 

Wash  the  rice  in  several  waters,  and  drain.  Add  the  milk, 
pour  into  an  oiled  baking  pan,  and  cook  over  the  fire,  stirring 
often,  until  the  rice  begins  to  float.  (It  is  the  stirring  that  gives 
it  the  creamy  consistency.)  Add  raisins,  sugar,  butter,  and  vanilla 
flavor,  mix  well,  and  set  into  the  oven  to  cook  until  the  rice  is 
thoroughly  clone  and  the  top  slightly  browned.  Remove  and  let 
cool.  A  double  boiler  may  be  used  instead  of  the  baking  pan,  if 
desired,  until  the  rice  is  cooked. 

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SCIENCE  of  FOOD  touf  COOKERY 


RICE  CUSTARD  PUDDING 

Use  the  same  proportions  as  in  the  preceding,  but  cook  the  rice 
and  the  milk  in  a  double  boiler  until  the  rice  is  tender.  Beat  two 
eggs  slightly.  Add  the  sugar,  the  vanilla,  and  a  sprinkle  of  salt, 
and  into  this  pour  the  cooked  rice  gradually,  stirring  constantly. 
Pour  into  a  well  oiled  baking  pan,  and  bake  slowly  until  set,  but 
avoid  letting  it  boil  up,  as  that  would  cause  it  to  whey.  Remove 
and  let  cool.  Raisins,  if  added,  should  be  put  into  the  hot  rice 
before  adding  the  eggs. 

BLANCMANGE 

2  cups  milk  White  of  2  eggs 
4  tablespoons  cornstarch  Vanilla  flavor 

3  tablespoons  sugar  or  honey  A  few  grains  of  salt 

Put  the  milk  into  a  double  boiler,  and  when  it  is  boiling  hot, 
add  the  sugar.  Blend  the  cornstarch  with  a  little  cold  milk,  and 
pour  gradually  into  the  hot  milk,  stirring  constantly.  Cover,  and 
let  cook  15  minutes  over  a  good  fire.  Add  a  sprinkle  of  salt  to 
the  whites,  and  beat  them  stiff.  Flavor  with  vanilla,  and  over 
these  pour  the  hot  mixture  gradually,  and  fold  together.  Turn 
into  individual  wetted  molds,  or  into  a  large  mold,  and  let  cool. 
Turn  out,  and  serve  with  cream,  or  with  a  custard  sauce  made 
from  the  yolks. 

STRAWBERRY  FLUMMERY 

Use  the  recipe  for  blancmange.  When  cold,  dish  up  in  glasses, 
with  crushed  strawberries  poured  over  it. 

CRUMB  CUSTARD  PUDDING 

I  cup  rolled  zwieback  crumbs  l/$  cup  sugar  or  honey 

3  cups  hot  milk  2  eggs 

i  cup  cold  milk  Vanilla 

A  few  grains  of  salt 

Pour  the  hot  milk  over  the  crumbs,  and  set  aside  for  10  min- 
utes. Beat  the  eggs  and  the  sugar  together  slightly.  Add  the 
vanilla,  a  few  grains  of  salt,  and  the  cold  milk,  and  mix  with  the 
crumbs.  Pour  into  a  well  oiled  baking  pan,  and  bake  slowly  until 
set  and  a  light  brown  color. 

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ORANGE  CREAM  PUDDING 

•>4  cup  water  2  tablespoons  lemon  juice 

Yz  cup  orange  juice  J^>  cup  sugar 

Rind  of  I  small  orange,  3  tablespoons  cornstarch 

grated  lightly  i  egg  separated 

A  few  grains  of  salt 

Put  the  water,  the  fruit  juices,  and  the  orange  rind  into  a  small 
saucepan,  and  bring  gradually  to  a  boil.  Mix  the  sugar  and  the 
starch  together  thoroughly.  Beat  the  white  stiff;  then  pour  the 
boiling  liquid,  slowly  at  first,  into  the  sugar  and  starch,  and  stir 
smooth.  Return  it  to  the  fire,  and  stir  until  it  comes  to  a  good 
boil ;  then  pour  it  in  a  steady  stream  into  the  stiffly  beaten  white, 
beating  with  a  whip  as  it  enters  the  egg,  until  well  mixed.  Pour 
into  wetted  molds,  and  let  cool.  Turn  out  on  sauce  dishes,  and 
serve  with  custard  sauce  made  from  the  yolk,  with  milk,  as  usual. 

PRESSED  FRUIT  PUDDING 

Granose  biscuit  Sugar 

Stewed  blackberries  or  strawberries 

Lay  the  biscuit  in  a  baking  pan  in  a  warm  oven  until  thoroughly 
dried  out  and  lightly  browned.  Pour  the  berries  into  a  colander. 
Put  a  layer  of  crumbled  biscuit  in  the  bottom  of  a  brick-shaped 
tin,  dip  enough  of  the  juice  over  the  biscuit  to  moisten  it,  sprinkle 
lightly  with  sugar,  and  cover  with  a  layer  of  .berries  about  half  an 
inch  deep ;  then  repeat,  having  the  berries  on  top.  Set  the  pudding 
dish  inside  a  larger  pan;  then  put  on  top  of  the  pudding,  with  a 
weight,  a  pan  equal  in  size  to  that  in  which  the  pudding  is.  Let 
stand  and  press  for  several  hours,  or  overnight.  When  ready  to 
serve,  cut  in  squares,  and  put  a  teaspoon  of  whipped  cream  on 
top  of  each  serving. 

PRUNE  PUDDING 

Soak  dried  prunes  overnight.  Cook  them  for  2  or  3  hours, 
with  a  few  slices  of  lemon  added  to  give  them  flavor.  Drain,  and 
save  the  juice  separately.  Put  the  prunes  through  a  colander  to 
remove  the  pits,  sweeten  with  sugar  if  needed,  and  flavor  with 
vanilla.  Trim  the  crust  off  thinly  from  a  loaf  of  fruit  bread,  and 
cut  into  slices  about  half  an  inch  thick.  Line  a  granite  baking  pan 
with  the  bread,  pour  over  enough  juice  to  soak  up  the  bread,  and 

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SCIENCE  of  FOOD  and  COOKERY 


cover  with  the  prune  pulp  about  J/2  inch  deep.  Repeat  the  process, 
leaving  some  of  the  prune  pulp  for  the  top.  Put  into  the  oven 
until  it  is  barely  hot  through,  so  it  will  set.  Cool,  cut  into  squares, 
and  serve  with  a  teaspoon  of  whipped  cream  on  top  of  each  serving. 

PRUNE  WHIP 

Yz  cup  prune  pulp  i  tablespoon  sugar 

White  of  i  egg  A  few  drops  of  vanilla 

Prepare  prunes  the  same  as  for  prune  pudding.  Beat  the  white 
stiff  and  dry,  add  sugar  and  vanilla,  and  beat  again ;  then  fold  in 
the  prune  pulp.  Serve  on  a  sauce  dish  with  a  teaspoon  of  whipped 
cream  on  top. 

DATE  WHIP 

Wash  and  pit  the  dates,  and  simmer  them  in  little  water  until 
soft.  Rub  through  a  wire  strainer,  season  with  a  small  portion  of 
lemon  juice,  and  make  the  same  as  prune  whip. 

COTTAGE  PUDDING 

Cut  rather  thick  slices  of  pound  cake  or  loaf  cake,  lay  in  a 
small  pan  with  cover,  and  warm  slightly  in  the  oven.  Serve  in  a 
sauce  dish  with  hot  lemon  sauce  or  vanilla  sauce. 

SAGO  FRUIT  MOLD 

i  cup  strawberry  or  blackberry  l/2  cup  water 

juice   (sweetened)  YJ  cup  sugar 

Ys  cup  sago 

Wash  the  sago,  and  drain  well.  Bring  the  liquid  and  sugar 
to  a  boil.  Add  the  sago,  and  stir  over  the  fire  until  transparent ; 
then  turn  into  wetted  molds  and  let  cool.  Serve  with  cream,  or 
a  little  whipped  cream,  or  canned  milk. 

RICE  CROQUETTES  WITH  JELLY 

YZ  cup  rice,  raw  A  thin  slice  of  lemon  peel 

\y2  cups  hot  water  i  egg 

i  tablespoon  vegetable  butter  i  tablespoon  sugar 

A  few  grains  of  salt 

Wash  the  rice  thoroughly,  drain,  add  the  boiling  water  and 
the  lemon  peel,  and  let  boil  gently  until  the  rice  looks  dry  and 
the  moisture  is  evaporated ;  then  cover,  and  let  steam  over  a  slow 

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fire  for  10  minutes.  Beat  the  egg  slightly,  add  the  sugar  and  the 
butter,  and  mix  into  the  rice  while  hot;  then  let  cool.  When  cold, 
mold  into  round  balls  about  the  size  of  a  large  hen's  egg.  Make 
a  dent  in  the  top  of  each,  brush  over  with  cream,  and  bake  in  an 
oiled  pan,  to  a  light  brown  color.  Serve  with  lemon  sauce,  and 
a  small  piece  of  red  jelly  on  the  top. 

APPLE  AND  RAISIN  PUDDING 

4  cups  chopped  tart  apples  Grated  rind  and  juice  of 
Y$  cup  seedless  raisins  i  lemon 

i*/2  cups  rolled  zwieback  Vegetable  butter 

YS  cup  sugar  l/2  cup  water 

Pare,  quarter,  and  chop  the  apples,  and  mix  with  the  lemon 
juice  and  rind.  Place  a  layer  of  the  crumbs  in  an  oiled  baking 
pan,  then  a  layer  of  apples.  Sprinkle  with  sugar,  small  pieces  of 
vegetable  butter,  and  a  layer  of  the  raisins.  Repeat  until  the  dish 
is  nearly  full,  finishing  with  a  thin  layer  of  crumbs  on  the  top,  and 
small  bits  of  vegetable  butter.  Pour  the  water  over,  cover,  and 
bake  in  a  good  oven  until  the  apples  are  tender ;  then  remove  the 
top  pan  and  brown  lightly.  Cool  and  serve. 

BOILED  CUSTARD 

2  cups  scalded  milk  I  tablespoon  honey  or  sugar 

Yolks  of  3  eggs  l/2  teaspoon  vanilla  flavor 

A  few  grains  of  salt 

Beat  the  egg  yolks  slightly,  add  the  salt  and  the  sugar,  and  stir 
constantly  while  adding  the  hot  milk,  in  a  slow  stream.  Cook  in 
a  double  boiler,  stirring  constantly  until  the  mixture  thickens  suf- 
ficiently to  coat  a  silver  spoon ;  then  remove  at  once,  set  into  a 
pan  of  cold  water,  add  flavor,  and  let  cool.  If  the  milk  is  hot,  it 
will  take  but  a  few  moments  to  cook  the  yolk  sufficiently ;  hence 
great  care  should  be  exercised  not  to  curdle  the  eggs. 

BAKED  CUSTARD 

4  cups  scalded  milk  J4  cup  honey  or  sugar 

4  eggs  }/2  teaspoon  vanilla  flavoring 

A  few  grains  of  salt 

Beat  the  eggs  slightly.  Add  vanilla,  sugar,  and  salt,  pour  in 
gradually  the  partly  cooled  milk,  and  mix  well.  Strain,  and  pour 

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SCIENCE  of  FOOD  and  COOKERY 


into  oiled  molds  or  a  baking  pan.  Set  into  a  pan  of  water,  and 
bake  in  a  slow  oven  until  set,  which  may  be  determined  by  running 
the  point  of  a  knife  through  the  custard;  if  the  knife  comes  out 
clean,  the  custard  is  done.  It  is  very  important  that  the  water 
surrounding  the  custard  does  not  quite  reach  the  boiling  point,  or 
the  custard  will  be  watery.  Eggs  and  milk  in  combination  must 
be  cooked  at  a  low  temperature. 

BAKED  CUSTARD  (Soft) 

Prepare  and  bake  exactly  the  same  as  above,  except  that  3  eggs 
only  are  used,  in  the  place  of  4.  This  custard  is  nice  if  baked  in 
a  cup  or  mold  in  which  it  can  be  served,  as  it  will  be  very  tender. 

CREAM  PUFFS  (9  Portions) 

I  cup  water  i  cup  white  flour 

4  tablespoons  vegetable  butter  4  eggs 

A  few  grains  of  salt 

Add  the  salt  and  the  butter  to  the  water,  and  bring  to  a  boil. 
Add  the  flour  all  at  once,  stir  rapidly,  and  cook  until  the  mixture 
shrinks  away  from  the  sides  of  the  pan;  then  remove,  and  let  cool 
partly.  Add  the  unbeaten  eggs,  one  at  a  time,  mixing  each  in 
thoroughly  with  a  wooden  spoon  until  smooth  and  thick.  Brush 
off  from  a  tablespoon  onto  an  oiled  and  slightly  floured  baking 
pan,  leaving  plenty  of  space  between,  and  bake  in  a  rather  slow 
oven,  with  the  heat  from  below  at  first,  until  the  crust  is  firm  and 
a  light  brown  color.  Let  cool,  split  open  in  the  side,  and  fill  with 
whipped  cream,  or  with  the  following  cream  filling. 

Cream  Filling 

1  cup  hot  milk  i  egg 

3  tablespoons  flour  l/2  teaspoon  vanilla  flavor 

2  tablespoons  honey  or  sugar         A  few  grains  of  salt 

Mix  enough  cold  milk  into  the  flour  to  make  a  perfectly  smooth 
paste,  stir  gradually  into  the  hot  milk,  and  let  cook  for  15  minutes. 
Beat  the  egg,  the  sugar,  and  the  salt  together  slightly;  then  pour 
in  gradually  the  hot  cream,  stirring  constantly.  Return  to  the 
fire,  and  stir  until  it  thickens,  but  do  not  boil.  Remove,  add  the 
vanilla,  and  let  cool. 

2QO  <USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


VEGETABLE  GELATIN  (Agar) 

Vegetable  gelatin,  or  agar-agar,  is  a  gelatinous  substance  pre- 
pared from  seaweed  in  Japan  and  India.  It  is  used  in  the  East 
to  thicken  soup,  etc.  While  it  contains  no  nutritive  matter,  it 
serves  as  a  vehicle  for  holding  food  together,  as  in  fruit  desserts, 
jellied  entrees,  etc.  Its  vegetable  origin  guarantees  freedom  from 
unwholesome  and  diseased  products,  and  there  is  nothing  about 
it  to  suggest  "hoofs  and  horns." 

AGAR  JELLY 

Put  y2  ounce  vegetable  gelatin  (agar)  to  soak  in  warm  water 
for  30  minutes.  Drain,  and  add  2  cups  boiling  water.  Let  boil 
gently  for  about  10  minutes,  or  until  clear.  Strain  through  a  fine 
strainer  or  cheesecloth,  and  keep  hot  until  ready  for  use.  The 
jelly  should  measure  2  cups. 

ORANGE  JELLY 

I  cup  orange  juice  J4  cup  water 

6  tablespoons  lemon  juice  y$  cup  sugar 

%  cup  vegetable  jelly 

Dissolve  the  sugar  in  the  fruit  juice  and  water,  and  add  the 
hot  jelly.  Mix  well,  pour  into  wetted  molds,  and  let  set. 

LEMON  JELLY 

YT.  cup  lemon  juice  iJ4  CUPS  water 

Y$  cup  sugar  2/s  cup  vegetable  jelly 

Mix  and  mold  the  same  as  the  foregoing. 

BERRY  MOLD 

il/2  cups  juice  from  stewed  and  l/2  cup  sugar 

sweetened  berries  4  tablespoons  lemon  juice 

2/3  cup  vegetable  jelly 

Mix  and  mold  the  same  as  orange  jelly. 

FRUIT  JELLY 

Arrange  a  nice  assortment  of  fresh  or  cooked  fruits,  well 
drained,  in  a  glass  bowl.  Take  ify  cups  light-colored  fruit  juice, 
add  l/^  cup  lemon  juice,  Y$  cup  strawberry  or  loganberry  juice,  and 
sweeten  to  taste.  Add  ^  cup  vegetable  jelly,  mix  well,  and  pour 
over  the  fruit  in  the  dish.  Let  set  and  serve. 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  201 


SCIENCE  of  FOOD  and"  COOKERY 


PIES 

PLAIN  PASTRY  No.  1 

il/2  cups  pastry  flour  */%  teaspoon  salt 

6  tablespoons  solid  vegetable  fat        About  5  tablespoons  cold  water 

Mix  the  flour  and  the  salt  in  a  bowl.  Add  the  fat,  and  cut 
into  the  flour  with  a  silver  fork,  or  with  the  tips  of  the  ringers. 
(Avoid  rubbing  the  ingredients  between  the  hands,  as  that  would 
make  the  mixture  too  oily.)  Add  the  water  slowly,  and  mix 
through  the  dry  ingredients  with  a  fork.  Form  lightly  and  quickly 
with  the  hands  into  a  soft  dough,  and  lay  on  a  floured  board.  Use 
a  light  motion-  in  handling  the  rolling-pin,  and  roll  from  the 

center  outward. 

PLAIN  PASTRY  No.  2 

Use  the  same  proportions  as  for  No.  i,  except  use  half  entire 
wheat  flour  instead  of  all  white  flour. 

BEATEN  OIL  CRUST 

\Y$  cups  flour  6  tablespoons  best  cottonseed  or 

About  5  tablespoons  water  corn  oil 

Y%  teaspoon  salt 

Mix  the  flour  and  the  salt  in  a  bowl.  Put  the  oil  into  a  small 
bowl,  and  add  the  water  in  a  slow  stream,  beating  constantly  to 
emulsify  the  oil.  Pour  onto  the  flour,  and  mix  with  a  spoon, 
drawing  the  flour  into  the  wetting  from  the  sides  to  a  medium 
soft  dough.  Turn  out  on  a  floured  board,  and  use  the  same  as 

plain  pastry. 

GRANO  CRUST 

Y$  cup  grano  cereal  ^  cup  thin  cream 

Pour  the  cream  over  the  grano  cereal,  and  stir  until  the  cream 
is  absorbed.  Then  spread  evenly  on  the  bottom  and  sides  of  pie 
tin,  using  a  spoon.  Have  the  rim  quite  thick.  Bake  until  done, 

and  add  filling. 

CRUST  SHELLS 

Roll  out  either  of  the  above  pastries  to  cover  a  pie  tin.  Press 
well  down  into  the  tin.  Then  press  off  the  surplus  edge  around 
the  rim.  Prick  with  a  fork  on  bottom  and  sides,  to  keep  the  crust 
from  blistering.  Bake  to  a  light  brown. 

2  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


APPLE  PIE 

Line  a  pie  tin  with  crust. 
Sprinkle  in  the  bottom  a  little 
flour  mixed  with  a  little  sugar. 
Fill  the  plate  with  sliced  or 
chopped  tart  apples,  rounding  it 
up  a  little.  Dust  with  flour. 
Add  2  teaspoons  vegetable  but- 
ter to  each  pie.  Sprinkle  over 
about  ]/2  cup  or  less  of  sugar, 
according  to  the  tartness  of  the 
apple  and  the  size  of  the  pie. 
Run  a  wet  brush  around  on  the 
edge  of  the  crust.  Roll  out  a  top 
crust,  perforate  with  fork  or 
knife,  and  lay  on  top.  Press  the 
edges  together,  trim,  and  mark 
by  pressing  the  teeth  of  a  table 
fork  down  on  the  rim  of  the 
crust  all  the  way  around.  Brush 
over  with  cream  or  milk,  and 
bake  in  a  medium  oven. 

PRUNE  PIE 

Remove  the  stones  from  cooked  prunes  slightly  sweetened. 
Roll  out  bottom  crust  as  for  apple  pie.  Add  the  stoned  prunes,  i 
tablespoon  lemon  juice,  I  teaspoon  vegetable  butter,  and  J4  cup 
sugar  or  more.  Cover  with  top  crust,  and  bake  the  same  as 
apple  pie. 

STRAWBERRY  PIE  No.  1 

Wash  and'  stem  ripe  strawberries.  Roll  them  in  powdered 
sugar,  and  fill  a  crust  shell.  Cover  with  whipped  cream,  cut, 

and  serve. 

STRAWBERRY  PIE  No.  2 

Fill  a  crust  shell  with  strawberry  whip,  as  given  in  recipe  on 
page  194.  Cut  and  serve. 


(USE  LEVEL   MEASUREMENTS  FOB  ALL  INGREDIENTS.) 


203 


SCIENCE  of  FOOD  ancC  COOKERY 


RAISIN  PIE 

il/t  cups  seedless  sultana  raisins  y$  cup  sugar 

2  cups  water  i  tablespoon  lemon  juice 

I  tablespoon  cornstarch  2  teaspoons  vegetable  butter 

Wash  the  raisins  thoroughly,  lift  them  out  of  the  water,  then 
cover  with  cold  water  and  let  soak  overnight.  Add  additional 
water  to  that  remaining  on  the  raisins,  to  make  2  cups  liquid,  and 
bring  to  a  boil.  Mix  the  sugar  and  the  starch  together  thoroughly, 
add  some  of  the  boiling  mixture,  and  stir  smooth;  then  pour  into 
the  stewed  raisins,  and  let  boil  continuously  for  15  minutes.  Set 
aside  to  cool. 

Line  a  large  pie  tin  with  pastry.  Add  the  cooked  raisins,  the 
lemon  juice,  and  the  butter,  and  cover  with  a  perforated  top  crust. 
Brush  with  milk,  and  bake  the  same  as  apple  pie.  It  is  preferable 
to  cook  the  raisins  the  day  before  using  for  pie,  as  they  will  have 

a  better  flavor. 

PUMPKIN  PIE 

il/3  cups  canned  pumpkin  2  teaspoons  melted  vegetable 
I  cup  milk  butter  or  a  little  rich  cream 

l/3  cup  sugar  i  egg 

I  tablespoon  molasses  l/2  teaspoon  vanilla  flavoring 

i  tablespoon  browned  flour  A  few  grains  of  salt 

Beat  the  egg  slightly.  Add  molasses,  salt,  vanilla,  melted 
butter,  and  sugar  mixed  with  flour,  and  beat  well.  Add  the 
pumpkin,  and  mix;  then  stir  in  the  milk,  and  when  thoroughly 
mixed,  pour  into  a  large  pie  tin  that  has  been  lined  with  pie 
crust,  and  bake  until  set  and  a  light  brown  color. 

PUMPKIN  PIE  WITHOUT  EGGS 

il/2  cups  canned  pumpkin  I  tablespoon  molasses 

Scant  l/2  cup  sugar  il/2  cups  hot  milk 

4  tablespoons  browned  flour  l/2  teaspoon  vanilla  flavor 

A  few  grains  of  salt 

Mix  the  sugar  with  the  browned  flour,  and  add  to  the  pump- 
kin ;  then  combine  all  the  ingredients,  and  bake  the  same  as  above. 

LEMON  PIE 

i  large  cup  sugar  3  tablespoons  lemon  juice 

\Y$  cups  water  2  tablespoons  vegetable  butter 

4  tablespoons  cornstarch  %  teaspoon  salt 

Grated  rind  of  i  lemon  I  egg  separated 

204  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


Mix  the  sugar  and  the  starch  thoroughly.  Bring  water,  salt, 
and  lemon  rind  to  a  boil,  pour  gradually  over  the  starch  and 
sugar  mixture,  and  stir  smooth.  Return  to  the  fire,  and  boil  until 
thick  and  clear.  Separate  the  yolk  from  the  white,  beat  the  yolk 
and  the  lemon  juice,  and  pour  in  a  little  of  the  hot  mixture,  stir- 
ring so  as  not  to  cook  the  yolk;  then  briskly  stir  the  yolk  mixture 
into  the  cooked  starch,  and  continue  to  stir  over  the  fire  for  a 
few  moments,  but  do  not  boil.  Set  off  the  fire,  add  the  butter,  mix, 
and  pour  into  a  crust  shell  and  set  aside.  Add  to  the  white  i 
tablespoon  cold  water  and  a  sprinkle  of  salt,  and  beat  until  very 
foamy;  then  add  gradually,  while  beating,  2  tablespoons  sugar, 
and  continue  to  beat  until  firm  enough  to  spread  nicely.  Flavor 
with  lemon  extract,  spread  over  the  pie,  and  brown  lightly  in 
the  oven. 

Note. —  The  mixture  should  never  be  boiled  after  the  lemon 
juice  is  added,  as  that  would  cut  the  starch  and  thin  the  mixture. 

INDIVIDUAL  PICNIC  PIE 

I  cup  seeded  raisins  Scant  i  cup  sugar 

1  cup  walnut  meats  Juice  and  rind  of  i  lemon 

2  cups  chopped  tart  apples  I  egg 

Chop  the  raisins,  the  nuts,  and  the  apples.  Put  the  sugar,  the 
chopped  apple,  and  the  lemon  juice  and  rind  into  a  small  saucepan, 
and  cook  for  a  few  minutes  over  the  fire.  Add  the  chopped  raisins 
and  nuts,  and  stir  until  hot  through;  then  add  the  slightly  beaten 
egg,  and  stir  until  it  takes  up  the  moisture,  but  do  not  boil.  Roll 
out  pie  crust,  and  cut  with  a  large  round  cutter,  or  with  a  tin  cover 
that  has  been  perforated.  Wet  the  edge  of  the  crust,  lay  a  large 
spoonful  of  the  fruit  a  little  to  one  side,  turn  the  crust  over  it,  and 
press  the  edges  together.  Brush  with  milk,  and  bake  to  a  light 
brown  color.  If  used  for  a  large  two-crust  pie,  omit  the  egg. 

BANANA  CREAM  PIE 

il/2  cups  milk  i  large  or  2  medium  bananas 

3  tablespoons  flour  i  egg 

3  tablespoons  sugar    '  A  sprinkle  of  salt 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  20$ 

14 


SCIENCE  of  FOOD  ancC  COOKERY 


Slice  the  banana  into  a  baked  crust  shell.  Heat  the  milk  in  a 
double  boiler  to  boiling  point.  Stir  the  flour  and  a  little  cold  milk 
or  water  to  a  smooth  paste,  and  pour  slowly  into  the  hot  milk, 
stirring  as  it  is  being  added,  and  let  cook  for  15  minutes.  Add  I 
tablespoon  of  the  hot  cream,  a  sprinkle  of  salt,  and  the  sugar  to 
the  yolk  of  egg,  and  mix  well ;  then  pour  the  hot  cream  in  a  slow 
stream  into  the  yolk  mixture,  stirring  briskly  as  it  is  being  added. 
Stir  over  the  fire  for  a  few  minutes,  until  the  mixture  thickens  a 
little  from  the  yolk,  but  do  not  boil.  Pour  over  the  sliced  banana 
in  the  crust  shell  and  set  aside.  Add  i  tablespoon  cold  water  to 
the  white  of  egg,  and  beat  rapidly  until  very  foamy ;  then  add 
gradually  I  tablespoon  sugar  and  a  few  drops  of  vanilla  or  lemon 
extract,  and  beat  until  firm  enough  to  spread  nicely  over  the  top. 
Brown  lightly  in  the  oven,  and  let  cool. 

CUSTARD  PIE 

2  eggs  i  tablespoon  flour 

2  cups  milk  (scalded  and  partly         2l/2  tablespoons  sugar  or  honey 
cooled)  }/2  teaspoon  vanilla  flavor 

A  few  grains  of  salt 

Mix  the  sugar  and  the  flour  together,  and  add  to  the  slightly 
beaten  eggs.  Add  the  milk,  the  flavoring,  and  a  sprinkle  of  salt, 
and  mix  well.  Line  a  deep  pie  tin  with  pastry,  and  build  up  a  well 
fluted  rim.  Strain  in  the  custard,  and  bake  in  a  quick  oven  at 
first,  to  set  the  rim ;  then  decrease  the  heat,  as  egg  and  milk  to- 
gether must  be  cooked  at  a  low  temperature.  Test  with  the  point 
of  a  knife  to  see  whether  it  is  done;  if  the  point  comes  out  clean, 
the  custard  is  done. 

CUSTARD  PIE  No.  2 

Mix  and  bake  the  same  as  above,  except  beat  the  yolks  until 
thick,  add  the  sugar,  and  fold  into  the  beaten  whites.  Then  add 
the  milk  (and  a  little  more  sweetening  than  for  No.  i). 

GREEN  TOMATO  PIE 

Use  medium  small  green  tomatoes,  pare  thinly,  and  cut  out  the 
stem  end.  Have  a  pie  tin  lined  with  pastry.  Add  the  sliced 
tomatoes,  having  the  pie  somewhat  heaping  full.  Add  about  2/$ 

206  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


cup  sugar,  mixed  with  2  tablespoons  lightly  browned  flour,  2  table- 
spoons lemon  juice,  small  bits  of  vegetable  butter,  and  a  few  grains 
of  salt.  Wet  the  edges,  cover  with  a  perforated  crust,  brush  with 
milk,  and  bake  the  same  as  for  apple  pie. 

GREEN  TOMATO  MINCE  PIE 

il/2  quarts  chopped  green  tomato  2  cups  sorghum 

i  quart  chopped  tart  apple  il/2  cups  sugar 

I  package  seedless  sultana  raisins  6  tablespoons  browned  flour 

Y$  cup  lemon  juice  A  sprinkle  of  salt 

Pare  the  tomatoes  thinly,  and  grind  through  a  food  mill  set  with 
a  coarse  knife,  or  chop  with  a  knife.  Grind  or  chop  the  apples  in 
like  manner,  mix  with  tomato,  lemon  juice,  sorghum,  sugar,  raisins, 
and  a  sprinkle  of  salt,  and  bring  gradually  to  a  boil.  Blend  the 
browned  flour  with  'cold  water  to  a  smooth  paste,  and  add  to  the 
boiling  mixture.  Let  boil  continuously  for  15  minutes,  care  being 
taken  that  it  does  not  scorch ;  then  set  aside  in  a  crock,  in  a  cold 
place.  Line  a  pie  tin  with  pastry,  add  the  cooked  fruit,  sprinkle 
with  small  bits  of  vegetable  butter,  cover  with  a  perforated  crust, 
brush  with  milk,  and  bake  the  same  as  apple  pie.  This  filling 
should  be  made  a  few  days  before  using,  as  it  will  have  far  richer 
flavor  than  if  used  freshly  cooked. 

BAKED  APPLE  DUMPLING 

Pare  and  core  tart  apples,  set  each  apple  on  a  4^/2  -inch  square 
of  rolled  pie  crust,  fill  the  cavity  with  sugar,  wet  the  corners  of 
the  crust,  bring  them  together  on  the  top,  and  press  together. 
Brush  with  milk,  and  bake  to  a  nice  brown  color.  Serve  with 
lemon  or  vanilla  sauce. 

CAKES    AND    COOKIES 

GENERAL  RULES 

1.  Sift  the  flour  once  before  measuring. 

2.  Line  the  bottom  of  tins  with  Manila  paper,  or  oil  the  tins 
and  dust  them  lightly  with  flour.     Turn  them  over  and  tap  them 
against  the  flour  board  to  shake  out  all  surplus  flour. 

3.  Use  accurate  measurements. 

(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  -2O7 


SCIENCE  of  FOOD  and  COOKERY 


4.  Have  the  oven  heated  and  the  drafts  closed. 

5.  Remove   the   cake    from   the   oven   as    soon   as   it   is   done. 
Longer  cooking  dries  it  out.     To  test  it,  touch  gently  with  the 
finger  when  about  done.    If  it  does  not  respond  to  a  light  pressure 
of  the  finger,  close  the  oven  gently,  and  let  bake  until  there  is  a 
slight  spring  in  the  crust  when  pressed  gently  with  the  finger.    Use 
a  toothpick  for  testing  a  loaf  cake.     Leave  cake  in  tins  for  10  or 
more  minutes  after  baking. 

LAYER  CAKE 

4  eggs  \l/3  cups  sifted  pastry  flour 

2  teaspoons  lemon  juice  3  tablespoons  melted  vegetable 
I  scant  cup  granulated  sugar  butter 

1  tablespoon  water  A  few  grains  of  salt 

Vanilla  flavor 

Break  the  eggs  whole  into  a  round-bottomed  mixing  bowl, 
3-quart  or  4-quart  size.  Add  the  water,  the  lemon  juice,  the  sugar, 
and  a  few  grains  of  salt.  Set  the  bowl  into  a  pan  of  boiling  water 
on  the  table,  having  the  water  about  2  inches  deep,  and  beat  quickly 
until  the  mixture  is  foamy  and  blood  warm,  or  a  little  more ;  then 
remove  from  the  water,  set  on  the  table,  and  beat  until  cold,  and 
so  light  that  the  batter  will  pile  as  it  runs  from  the  egg  whip.  Add 
the  flavoring,  and  mix;  then  sift  half  of  the  flour  over  the  batter, 
and  fold  in  lightly.  Sprinkle  the  melted  butter  over  the  mixture, 
and  fold  in  with  a  few  careful  strokes.  Sift  the  remainder  of  the 
flour  over  the  batter,  and  fold  in  lightly ;  then  pour  into  2  paper- 
lined  cake  tins,  and  bake  in  a  medium  oven  from  10  to  12  minutes. 

LOAF  CAKE 

2  eggs  4  tablespoons  cold  water 
4  tablespoons  solid  vegetable  I  tablespoon  lemon  juice 

fat  %  teaspoon  salt 

24  cup  sugar  l/2  teaspoon  vanilla  flavoring 

I  cup  flour  and  4  tablespoons  cornstarch  sifted  together 

Add  y*  cup  sugar  to  the  solid  fat,  and  cream  until  white  and 
light.  Add  the  remaining  l/\  cup  of  sugar  to  the  yolks,  and  beat 

2O8  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  awf  COOKERY 


with  a  Dover  beater  until  thick  and  lemon-colored.  Work  the 
yolk  mixture  into  the  creamed  fat ;  then  add  the  salt,  the  flavoring, 
and  the  liquids  gradually,  stirring  as  they  are  being  added.  Add 
the  sifted  flour  and  starch,  and  fold  together  with  a  spoon  until 
smooth.  Add  a  pinch  of  salt  to  the  whites,  and  beat  them  stiff 
and  dry.  Fold  into  them  the  batter,  using  a  spoon,  so  as  not  to 
break  down  the  lightness  of  the  eggs  unnecessarily.  Pour  into  a 
paper-lined  or  oiled  tin,  and  bake  in  a  sloiv  oven  to  begin  with, 
and  increase  the  heat  so  as  to  brown  lightly,  which  requires  from 
20  to  35  minutes,  according  to  the  thickness  of  the  loaf. 

JELLY  ROLL 

Line  a  baking  pan  with  Manila  paper.  Spread  layer  cake  mix- 
ture about  YZ  inch  deep  on  the  paper,  and  bake  on  the  top  grate 
in  a  quick  oven.  Lay  a  sheet  of  Manila  paper  on  the  table,  and 
sprinkle  lightly  with  sugar;  then  as  soon  as  the  cake  is  done,  turn 
bottom  side  up  on  the  sugared  paper,  and  carefully  remove  the 
paper  from  the  bottom  of  the  cake.  Spread  the  cake  with  red 
jelly ;  then  take  hold  of  the  edge  of  the  paper  with  the  fingers,  and 
roll  the  cake  into  a  roll,  with  the  sugared  paper  around  to  hold  it 
together  until  cold. 

WHITE  MOUNTAIN  CAKE 

Whites  of  4  eggs  }/£  cup  sugar 

YZ  cup  sifted  pastry  2  teaspoons  lemon  juice 

flour  A  few  grains  of  salt 

Y$  teaspoon  each  of  lemon  and  vanilla  flavor 

Measure  out  all  the  ingredients  before  commencing  to  put  the 
cake  together.  Sift  the  flour  and  the  sugar  four  times  separately. 
Add  a  few  grains  of  salt  to  the  whites,  and  beat  until  foamy,  but 
not  stiff.  Add  the  lemon  juice  and  the  flavoring,  and  sift  in  the 
sugar  slowly,  beating  constantly.  Use  care  not  to  make  the  mix- 
ture stiff.  Sift  the  flour  over  slowly,  and  mix,  using  the  folding 
motion.  Bake  in  an  unbuttered  pan  20  minutes  or  more,  having  a 
small  pan  of  hot  water  under  the  cake  while  baking.  When  done, 
turn  upside  down  on  a  rack,  and  leave  in  the  pan  until  cold.  Cover 
with  plain  icing. 

(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  2OQ 


Harvesting  Coconuts  in  the  Philippines 
CUP  CAKES  — Mr.  Hook's 


2  eggs 

J4  teaspoon  salt 

l/2  teaspoon  vanilla  flavor 

Y^  cup  boiling  water 

y2  cup  sugar 

%  cup  corn  sirup 

54  cup  vegetable  oil 


il/2  cups  pastry  flour 

i  cup  raisins  or  chopped  nuts,  or 
desiccated  coconut ;  or  they 
may  all  be  left  out,  and  the 
cake  baked  plain,  in  oiled 
gem  pans,  or  in  layer  cake 
tins,  or  loaf  cake  tins. 


Break  the  eggs  into  a  bowl,  add  the  salt  and  the  vanilla,  and 
beat  with  a  Dover  beater  until  thick.  (The  salt  hastens  the  beat- 
ing of  eggs.)  Add  the  boiling  water  gradually,  beating  constantly; 
then  add  the  sugar  in  the  same  manner.  Next  add  the  oil  and  the 


210 


(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and  COOKERY 


corn  sirup,  and  beat  a  few  strokes;  then  add  the  sifted  flour,  and 
fold  together.  If  raisins  or  chopped  nuts  are  used,  they  should  be 
added  after  the  flour.  Bake  in  oiled  gem  pans,  in  a  medium  slow 
oven,  the  same  as  loaf  cake. 

FAVORITE  POUND  CAKE 

y*  cup  solid  vegetable  fat  2  teaspoons  lemon  juice 

Scant  I  cup  sugar  y2  teaspoon  vanilla  flavor 

l/8  teaspoon  salt  3  eggs 

Scant  \y-2.  cups  flour 

Put  the  solid  fat  into  a  bowl.  Add  the  salt  and  the  lemon 
juice,  and  cream  with  a  spoon  until  smooth  and  white.  Add  the 
sugar  gradually,  and  continue  stirring  until  very  light  and  creamy. 
Add  the  eggs,  one  at  a  time,  and  beat  until  light.  Fold  in  the 
flour,  pour  into  an  oiled  pan,  and  bake  in  a  slow  oven,  about  40 
minutes,  the  same  as  loaf  cake. 


FRUIT  CAKE  — Mr.  Hook's 


I  cup  sugar 

34  cup  solid  vegetable  fat 

4  eggs 

l/3  cup  molasses 

I  teaspoon  vanilla 

2  cups  flour 


3  cups  raisins 
y2  cup  diced  lemon  peel 
^2  cup  diced  orange  peel 
\l/2  cups  diced  citron 
l/2  cup  chopped  walnuts 


Put  the  fat,  the  sugar,  and  the  vanilla  into  a  bowl,  and  work 
until  white  and  creamy.  Add  a  few  grains  of  salt  to  the  eggs,  beat 
with  a  Dover  beater  until  very  light,  and  work  into  the  creamed 
mixture.  Add  the  molasses,  and  beat  a  few  hard  strokes.  Then 
add  the  fruit  and  the  nuts,  and  mix  thoroughly.  Lastly  fold  in  the 
flour,  and  bake  in  a  slow  oven  from  I  hour  to  il/z  hours,  depending 
on  the  thickness  of  the  cake.  When  orange  and  lemon  rind  are 
unobtainable,  use  raisins  or  currants  instead. 

VANILLA  COOKIES  — Mr.  Holmden's 

l/2  cup  sugar  I  teaspoon  vanilla  flavor 

6  tablespoons  solid  vegetable  fat  I  tablespoon  milk 

l/%  teaspoon  salt  i  egg 

About  2I/3  cups  flour,  or  enough  to  make  a  medium  soft  dough 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  211 


SCIENCE  of  FOOD  and  COOKERY 


Put  fat,  salt,  vanilla,  and  milk  into  a  bowl,  and  work  with  a 
spoon  until  creamy.  Add  the  sugar  gradually,  stirring  constantly 
until  well  creamed  and  white.  Mix  in  the  well  beaten  egg,  and 
fold  in  the  flour  to  a  rather  soft  dough.  Divide  into  2  or  3  pieces 
so  as  to  be  handled  more  easily,  and  roll  out  on  a  well  floured 
board  to  %-inch  thickness.  Cut  with  a  floured  biscuit  cutter,  lay 
in  baking  pan,  and  bake  in  a  medium  slow  oven  to  a  very  light 
brown  color. 

ROLLED  OAT  COOKIES  — Mr.  Hook's 

y2  cup  sugar  i  cup  rolled  oats 

5  tablespoons  solid  vegetable  fat  $$  cup  flour 

2  teaspoons  molasses  i  egg 

Yz  cup  seedless  raisins  A  few  grains  of  salt 

Add  the  sprinkle  of  salt  and  the  molasses  to  the  fat,  and  work 
together  in  a  bowl.  Add  the  sugar  gradually,  and  cream  the 
mixture  until  white  and  very  light.  Add  the  well  beaten  egg, 
and  mix.  Add  the  raisins,  then  the  oats,  and  lastly  the  flour.  Mix 
lightly,  and  press  off  from  the  side  of  a  tablespoon  onto  an  oiled 
baking  pan,  leaving  a  little  space  between,  and  bake  in  a  medium 
slow  oven,  to  a  delicate  brown. 

BRAN-FRUIT  COOKIES  — Mr.  Hook's 

l/2  cup  sugar  }/5  cup  seedless  raisins 

5  tablespoons  solid  vege-  i  cup  bran 

table  fat  Y$  cup  flour 

2  teaspoons  molasses  i  egg 

l/3  cup  chopped  walnuts  A  few  grains  of  salt 

Cream  together  fat,  sugar,  salt,  and  molasses.  Add  the  beaten 
egg,  and  mix  the  same  as  for  oat  cookies ;  then  add  the  other  in- 
gredients in  the  order  given,  and  bake  the  same  as  for  oat  cookies. 


212  (USE  LEVEL   MEASUREMENTS  FOE  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 
ICINGS    AND    FILLINGS 

BOILED  FROSTING 

y^  cup  sugar  White  of  i  egg 

l/4  cup  water  Flavor 

Dissolve  the  sugar  in  the  water,  and  continue  to  stir  until  it 
boils.  Then  let  boil  undisturbed  until  a  long,  hair-like  thread  will 
blow  from  a  spoon  dipped  in  the  sirup  and  lifted.  Pour  it  in  a 
slow  stream  into  the  beaten  white,  beating  as  it  is  being  poured  in. 
Add  flavoring,  and  beat  until  light  and  creamy,  and  cold  enough 
to  spread  on  cake. 

PLAIN  ICING  No.  1 

Add  confectioner's  sugar  (powdered  sugar)  to  a  small  amount 
of  light-colored  fruit  juice, ? — pineapple,  pear  and  lemon,  or  lemon 
juice  and  water.  Stir  in  enough  sifted  sugar  to  form  a  consistency 
to  spread  on  cake.  This  icing  will  not  dry  out  as  quickly  as  boiled 
icing,  and  it  forms  a  crust  over  the  surface  very  readily. 

ICING  No.  2 

Make  the  same  as  No.  i,  except  use  cream  or  milk,  or  egg  yolk, 
or  both,  as  wetting,  in  the  place  of  water  or  fruit  juice. 

CARAMEL  ICING 

Stir  %  CUP  granulated  sugar  in  a  small  saucepan  over  the  fire 
until  well  browned;  add  %  cup  water,  and  let  boil  gently  until 
dissolved.  Let  cool,  then  add  2  teaspoons  lemon  juice  and  enough 
powdered  sugar  to  spread  on  cake. 

ORANGE  FROSTING 

2  tablespoons  orange  juice  i  teaspoon  lemon  juice 

Rind  of  i  orange  (grated  Yolk  of  i  egg 

lightly)  Powdered  sugar 

Add  the  rind  to  the  juices,  and  let  stand  for  20  minutes.  Press 
out  through  cheesecloth,  and  add  to  the  beaten  yolk.  Add  con- 
fectioner's sugar  until  of  a  consistency  to  spread  on  the  cake  and 
not  run. 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  213 


SCIENCE  of  FOOD  and  COOKERY 


ORNAMENTAL  FROSTING 

For  lettering  and  ornamenting  a  cake,  use  the  following:  Beat 
one  white  of  egg  until  frothy  but  not  stiff.  Add  sifted  powdered 
sugar  gradually,  beating  constantly  until  so  thick  that  it  will  not 
run  on  a  plate'.  Make  a  small  funnel  of  a  good  grade  Manila 
paper.  Put  a  teaspoonful  of  the  frosting  into  the  funnel,  cut  a 
little  piece  off  the  point  of  the  funnel,  and  press  out  the  sugar  in 
the  form  of  letters  and  simple  decorations.  In  making  roses  and 
leaves  for  decoration,  the  frosting  must  be  stiff  enough  to  hold  up 
when  pressed  out,  to  retain  the  shape  of  leaves,  etc. 

LEMON  FILLING 

1  cup  sugar  4  tablespoons  lemon  juice 

3  tablespoons  flour  2  teaspoons  vegetable  butter 

Grated  rind  of  i  large  lemon         I  egg 

Sift  the  sugar  and  the  flour  together,  beat  the  egg  slightly,  mix 
all  the  ingredients,  and  cook  in  a  double  boiler  until  thickened, 
stirring  often.  Let  cool,  and  spread  between  layers  of  cake. 

APPLE-CREAM  FILLING 

y±  cup  grated  tart  apple  I  egg 

2  tablespoons  lemon  juice  A  sprinkle  of  salt 

94  cup  sugar  I  tablespoon  vegetable  butter 

Mix  the  apple,  the  lemon  juice,  and  the  sugar,  and  cook  in  a 
double  boiler  until  well  scalded.  Add  a  sprinkle  of  salt  to  the  egg, 
and  beat  well.  Pour  in  the  hot  apple  mixture  gradually,  stirring 
or  beating  as  it  is  being  added.  Return  to  the  double  boiler,  and 
stir  until  it  thickens;  then  remove,  and  stir  in  the  butter  until  well 
blended.  Let  cool. 

ORANGE  FILLING 

1/2  cup  sugar  i  egg  slightly  beaten 

Grated  rind  of  l/z  orange  2  teaspoons  vegetable  butter 

l/3  cup  orange  juice  2l/2  tablespoons  flour 

i  tablespoon  lemon  juice  A  few  grains  of  salt 

214  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


Mix  the  sugar  and  the  flour  thoroughly,  mix  all  the  ingredients, 
and  cook  in  a  double  boiler,  stirring  constantly  until  thickened; 
then  cool. 

STRAWBERRY  FILLING 
/ 

I  cup  crushed  strawberries  l/2  cup  heavy  cream 

Sugar  to  taste 

Whip  the  cream,  and  fold  in  the  sweetened  and  crushed  berries. 
Spread  between  cakes. 


(USE  LEVEL    MEASUREMENTS   FOR   ALL  INGREDIENTS.) 


215 


XX.    TOASTS,  BREAKFAST  DISHES,  CEREALS, 
EGGS,  SANDWICHES 

"Apf>etite  is  the  best  sauce." 

TOASTS 

TOASTS   are  especially   nice    for  breakfast, 
food,  yet  appetizing  and  nourishing. 


They   are  a   light 


STRAWBERRY  TOAST 

Bring  fresh  strawberries  to  the  boiling  point  with  enough  sugar 
to  sweeten.  When  done,  dip  a  piece  of  zwieback  into  the  juice 
to  soften,  lay  on  a  platter,  and  cover  with  strawberries.  Pour  a 
spoonful  of  juice  over  all,  and  serve.  The  juice  may  be  thickened 
a  little  with  cornstarch  if  desired,  before  dishing  up. 

CREAM  TOAST 

Moisten  zwieback  in  hot  thin  cream,  lay  on  a  platter,  pour  a 
spoonful  more  of  cream  over,  and  serve. 

PRUNE  TOAST 

Rub  well  cooked  prunes  through  a  fine  colander.  Add  enough 
of  the  prune  juice  to  make  it  of  the  consistency  to  spread  on  toast 
and  not  run  off.  Reheat,  and  dip  a  slice  of  zwieback  in  hot  milk 
or  prune  juice  to  soften,  lay  on  a  platter,  and  cover  with  the 
prune  pulp. 


216 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  W  COOKERY 


CREAM  PEAS  ON  TOAST 


cup  green  pea  pulp 


Salt  to  taste 


cup  thin  cream 


Bring  the  peas  to  a  boil,  drain  off  the  liquid,  and  mash  the  peas 
through  a  colander,  having  them  separate  from  the  liquid  in  which 
they  were  cooked.  Add  the  hot  cream,  and  salt  to  taste.  Reheat, 
dip  a  piece  of  zwieback  in  hot  milk  to  soften,  lay  on  a  platter,  and 
cover  with  cream  peas,  which  should  be  thick  enough  not  to  run  off. 

BANANA  CREAM  TOAST 

I  cup  milk  i  tablespoon  sugar  or  hon^y 

J4  cup  cream  or  canned  milk          i  tablespoon  flour 
2  bananas 

Heat  the  milk  to  boiling  point,  thicken  with  the  flour  stirred 
smooth  with  a  little  cold  milk,  and  let  cook  10  minutes.  Remove 
from  the  fire.  Add  the  sugar,  a  pinch  of  salt,  cream  or  canned 
milk,  and  the  sliced  bananas.  Shake  together,  reheat  for  a  few 
minutes,  and  serve  on  toast,  or  on  zwieback  dipped  in  hot  milk. 

RAISIN  TOAST 

Wash  seedless  sultana  raisins,  and  stew  gently  for  30  or  40 
minutes,  with  just  enough  liquid  to  season  them  nicely.  Thicken 
very  slightly  (during  the  boiling  period)  with  cornstarch  made 
smooth  with  cold  water.  Dip  slices  of  zwieback  into  hot  milk, 
or  into  the  liquid  of  the  stewed  raisins,  and  cover  with  the 
stewed  fruit. 

SNOWFLAKE  TOAST 

i  cup  milk  i  tablespoon  vegetable  butter 

i  tablespoon  flour  White  of  i  egg 

A  few  grains  of  salt 

Rub  the  butter  and  the  flour  together  in  a  saucepan  over  the 
fire,  add  a  little  of  the  milk,  and  stir  until  smooth  and  free  from 
lumps.  Add  the  remainder  of  the  milk,  and  boil  up.  Salt  to  taste. 
Beat  the  white  stiff,  and  pour  the  hot  sauce  gradually  into  the 
white,  beating  with  egg  whip  to  mix  well.  Serve  on  zwieback 
dipped  in  milk,  or  on  toast. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  217 


SCIENCE  of  FOOD  and  COOKERY 


WALNUT  CREAM  TOAST 

I  cup  hot  milk  Chopped  walnuts 

il/2  tablespoons  vegetable  butter       il/2  tablespoons  cream  roast  flour 
Salt  to  taste 

Rub  the  flour  and  the  butter  together  in  a  small  saucepan.  Add 
Yz  cup  milk,  and  stir  smooth.  Add  the  remainder  of  the  milk,  and 
boil  up.  Salt  to  taste.  Dip  a  slice  of  zwieback  into  hot  milk  to 
soften,  lay  on  a  platter,  and  spread  over  with  a  spoonful  of  cream 
sauce.  Sprinkle  finely  chopped  walnuts  over  the  cream  toast,  and 
serve  immediately. 

CREAM  TOMATO  TOAST 

Dip  a  slice  of  zwieback  in  hot  milk  or  tomato  juice,  lay  on  a 
platter,  and  cover  with  a  spoonful  of  cream  tomato  sauce. 

CEREALS 

Cereals  are  among  the  most  important  of  food  materials.  Chief 
among  them  are  wheat,  corn,  oats,  rice,  etc.,  and  their  products. 
An  effort  should  be  made  to  secure  freshly  milled,  entire  cereals, 
such  as  cracked  wheat,  ground  whole  corn  meal,  natural  brown 
rice,  etc.,  in  the  place  of  the  devitamined  and  devitalized  com- 
mercially prepared  cereals,  meals,  and  flours  so  commonly  used. 
Ground  whole  cereals  are  rich  in  natural  salts  and  flavors,  which 
are  sadly  lacking  in  the  refined  products,  and  they  require  less 
shortening  and  sugar  in  their  preparation. 

Generally  speaking,  the  breakfast  cereals  may  be  separated  into 
two  classes ;  namely,  granular  and  flaked.  Granular  cereals  require 
more  water  than  the  flaked,  because  they  contain  more  material. 
The  following  are  general  rules  for  cooking  some  of  the  more 
well-known  cereals: 

General  Rules  for  Cooking  Grains. —  Add  salt  to  boiling  water 
in  the  inside  part  of  a  double  boiler.  Add  the  dry  grains  slowly  to 
the  boiling  water,  stirring  constantly.  Let  boil  undisturbed  until 
the  cereal  begins  to  thicken ;  then  put  on  the  cover,  and  set  in  the 
outside  part  of  the  double  boiler,  which  should  be  filled  a  third  full 
of  boiling  water.  Cook  slowly,  covered,  for  3  hours  or  more,  and 
keep  up  the  quantity  of  water  in  the  outside  boiler  if  this  should 

2l8  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  anef  COOKERY 


boil  away.  Cereal  cooked  in  a  fireless  cooker,  of  course,  needs  no 
further  attention  after  the  compartment  is  covered.  Dates  or 
steamed  raisins  lightly  stirred  in,  a  few  minutes  before  the  cereal 
is  removed  from  the  fire,  make  a  pleasing  variety. 

CRACKED  WHEAT 

i  cup  cracked  wheat  4  cups  boiling  water  (or  more) 

I  teaspoon  salt 

Follow   general   rules    for   cooking  the   grain,   as   given   above. 

ROLLED  OATS 

i  cup  rolled  oats  3  cups  boiling  water 

Scant  i  teaspoon  salt 

Proceed  the  same  as  for  cracked  wheat. 

CORN  MEAL  MUSH 

i  cup  corn  meal  -)4  cup  cold  water 

2l/2  cups  boiling  water  i  teaspoon  salt 

Blend  the  corn  meal  with  the  cold  water,  add  to  the  boiling 
water,  and  stir  until  it  reaches  the  boiling  point.  Let  boil  quite 
rapidly  until  it  begins  to  thicken;  then  set  in  the  outer  part  of  a 
double  boiler,  or  into  a  fireless  cooker,  and  finish  the  same  as  for 
rolled  oats. 

BROWNED  CORN  MEAL  MUSH 

Prepare  and  cook  the  same  as  above.  When  thoroughly  cooked, 
pour  into  an  oiled  brick-shaped  tin  (bread  tin)  ;  and  when  cold,  slice 
l/2  inch  thick,  and  brown  slowly  in  a  slightly  oiled  skillet  or  in  a 
good  oven.  Serve  with  maple  sirup  or  honey. 

STEAMED  NATURAL  RICE 

i  cup  natural  brown  rice  3^2  cups  water 

y\  teaspoon  salt 

Wash  the  rice  thoroughly,  drain,  add  the  water  and  the  salt, 
and  let  boil  continuously  until  the  cereal  is  tender  and  the  liquid 
reduced  down  dry.  Set  in  the  outer  boiler,  or  on  the  edge  of  the 
stove,  and  let  steam  for  15  minutes. 

Mote. —  It  should  be  remembered  that  a  wide  saucepan  has 
more  evaporation  surface  than  a  deep,  narrow  vessel,  and  that  con- 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  2IQ 


SCIENCE  of  FOOD  and  COOKERY 


sequently,  the  larger  or  wider  the  vessel  in  which  the  rice  is  cooked, 
the  more  water  will  be  required,  proportionately. 

WHITE  RICE 

Cook  the  same  as  natural  rice,  except  use  i  cup  less  of  liquid 
than  for  the  same  amount  of  natural  brown  rice. 

BROWNED  RICE 

Yi  cup  natural  rice  iJ4  CUPS  boiling  water 

Put  the  rice  into  a  small  frying  pan,  and  stir  over  the  fire  until 
a  very  light  brown  color.  Add  the  boiling  water,  and  cook  the 
same  as  for  steamed  natural  rice. 

CREAMED  RICE 

Add  sufficient  hot  cream,  or  milk  and  a  little  butter,  to  the 
above  steamed  rice  to  make  it  creamy  but  not  too  soft.  Reheat 
and  serve. 

BANANA  RICE 

Slice  two  bananas  into  the  above  hot  creamed  rice.  Cover,  let 
stand  five  minutes,  and  serve. 

STEAMED  WHEAT 

I  cup  cleaned  wheat  5  cups  hot  water 

l/4  teaspoon  salt 

Wash  the  wheat  in  several  waters,  and  let  soak  overnight. 
Drain,  add  the  salt  and  the  hot  water,  and  let  boil  over  the  fire  for 
half  an  hour;  then  set  in  a  fireless  on  a  hot  stone  overnight.  In 
the  absence  of  a  fireless,  cook  the  same  as  steamed  rice. 

STEAMED  PEARL  BARLEY 

I  cup  pearl  barley  5  cups  hot  water 

l/4  teaspoon  salt 

Soak  the  barley  in  cold  water  overnight,  drain,  add  the  hot 
water  and  the  salt,  and  cook  the  same  as  for  steamed  wheat. 

GRAHAM  FRUIT  MUSH 

1  cup  Graham  flour  i  cup  cold  water 

2  cups  boiling  water  I  cup  dates  or  figs 

Scant  teaspoon  of  salt 

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SCIENCE  of  FOOD  ancC  COOKERY 


Blend  the  Graham  flour  with  the  cold  water,  add  the  boiling 
water  and  the  salt,  and  let  cook  over  the  open  fire  until  it  thickens ; 
then  set  in  an  outer  boiler,  and  cook  for  an  hour  or  more.  Wash 
and  stone  the  dates,  cut  lengthwise  into  quarters,  and  add  to  the 
mush  about  10  minutes  before  serving.  If  dried  figs  are  used, 
they  should  be  steamed  first,  or  else  washed,  sliced,  and  cooked 
with  the  grain. 

GRANO  CEREAL  WITH  DATES 

2  cups  boiling  water  i  cup  grano  cereal 

10  dates 

Sprinkle  the  cereal  into  the  boiling  water,  and  stir  until  thick. 
Add  the  stoned  and  quartered  dates,  mix,  and  serve  with  cream. 

EGGS 

Egg  albumen  (the  white  of  egg)  usually  receives  first  consid- 
eration in  the  cooking  of  eggs.  The  white  begins  to  coagulate  at 
about  180°  F. ;  and  if  kept  in  the  water  at  slightly  below  the 
boiling  point  for  10  minutes,  the  white  forms  into  a  jelly-like 
consistency,  and  the  yolk  is  partly  cooked.  Boiling  water  hardens 
the  white;  and  if  subjected  to  dry  heat,  it  becomes  of  a  leathery 
consistency. 

BOILED  EGGS 

Let  the  eggs  down  into  boiling  water  with  a  spoon,  and  boil 
2l/2  to  3  minutes  for  soft,  and  4  minutes  for  medium.  Serve  at 
once.  Hard-boiled  eggs  should  remain  in  the  water  for  20  minutes. 

POACHED  EGGS 

Bring  water  to  a  boil  in  a  saucepan,  with  a  little  salt  to  flavor. 
Break  the  eggs  one  at  a  time  injo  a  sauce  dish,  and  let  down  gently 
into  the  hot  water.  Set  where  the  water  will  keep  just  below  the 
boiling  point;  and  when  the  white  is  "set,"  lift  out  on  a  perforated 
spoon,  and  place  on  toast,  or  on  a  warm  dish,  and  serve. 

SCRAMBLED  EGGS 

Break  2  eggs  into  a  bowl,  add  i  tablespoon  milk,  and  beat  only 
slightly.  Oil  a  frying  pan,  and  when  hot,  add  the  eggs  and  a 


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15 


SCIENCE  of  FOOD  and  COOKERY 


sprinkle  of  salt,  and  scrape  the  bottom  of  the  pan  continuously 
with  a  silver  spoon  until  the  mixture  is  soft  and  jellied.  Remove 
the  eggs  from  the  fire  while  they  are  softer  than  wished  for 
serving,  as  they  will  continue  to  cook  and  harden  after  they  are 
removed  from  the  fire.  If  salt  is  added  before  eggs  are  partly 
cooked,  it  tends  to  give  them  a  red  color. 

SCRAMBLED  EGG  WITH  NEW  TOMATO 

Scald  and  peel  2  medium  sized  ripe  tomatoes,  cut  them  into 
quarters,  and  put  on  the  stove  in  a  small  covered  saucepan.  Add  a 
little  salt,  and  bring  to  a  good  boil.  Turn  them  into  a  colander, 
and  drain  off  the  juice;  then  add  i  teaspoon  vegetable  butter,  and 
reheat.  Have  a  skillet  oiled.  When  hot,  break  in  2  eggs.  Stir 
quickly,  so  they  will  cook  evenly.  When  they  are  soft  cooked,  add 
the  tomatoes,  mix  lightly,  and  serve  on  toast. 

STEAMED  EGGS 

Oil  a  skillet,  and  when  slightly  hot,  break  in  the  eggs,  and 
sprinkle  over  them  about  3  tablespoons  or  more  of  water  for  every 
2  eggs.  Sprinkle  lightly  with  salt,  cover  with  a  tight-fitting  cover, 
and  cook  over  a  medium  fire  until  white  over  the  top,  like  a 
poached  egg,  at  the  same  time  soft  cooked.  Remove,  and  serve 
immediately. 

JELLIED  OR  CODDLED  EGG 

Put  i  pint  of  water  into  a  small  saucepan,  and  bring  to  a  boil. 
Drop  i  egg  into  the  water  with  a  spoon,  and  set  the  vessel  on  the 
table  for  7  minutes.  Remove  from  the  water  and  serve.  If  more 
eggs  are  added,  the  water  must  be  increased  in  proportion.  Like- 
wise, if  the  saucepan  is  wide-mouthed  or  broad,  there  must  be 
more  than  enough  boiling  water  to  cover  the  eggs.  The  rule  is  a 
pint  to  an  egg  in  a  deep  utensil. 

PLAIN  OMELET 

Beat  2  eggs  slightly.  Add  i  tablespoon  milk  and  a  sprinkle  of 
salt.  Put  2  teaspoons  vegetable  butter  in  a  (preferably  round  and 
hollow-bottomed)  frying  pan,  and  when  quite  hot,  add  the  eggs, 
and  keep  them  continuously  in  motion,  by  shaking  the  pan,  or  by 
constantly  working  with  a  silver  fork  as  for  scrambled  egg,  at  the 

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SCIENCE  of  FOOD  <W  COOKERY 


start.  When  the  mass  is  soft  cooked,  let  rest  on  the  fire  as  you 
pick  up  one  side  with  a  spoon  or  a  fork,  fold  over  to  the  other 
side,  and  turn  out  on  a  hot  platter.  Serve  immediately. 

OMELET  PUFF 

I  egg  i  tablespoon  milk  Salt 

Beat  the  yolk  until  thick,  add  the  milk,  and  mix  well.  Add  a 
few  grains  of  salt  to  the  white,  and  beat  until  stiff.  Fold  the  yolk 
mixture  into  the  white,  and  turn  into  a  hot  oiled  frying  pan.  Put 
into  the  oven,  and  bake  until  barely  set ;  then,  while  it  is  still  in 
the  pan,  turn  one  half  of  the  omelet  over  the  other  half  by  slipping 
knife  under  one  side  and  turning  it  over  the  other  section.  Invert 
)n  a  hot  platter,  and  serve  at  once. 

BREAD  OMELET 

Make  the  same  as  omelet  puff,  except  that  ^4  cup  fresh  bread 
crumbs  are  added,  after  being  moistened  with  sufficient  cold  milk 
to  soften.  Add  the  softened  crumbs  to  the  beaten  yolk,  and  fold 
into  the  beaten  white.  Bake  the  same  as  omelet  puff. 

SANDWICHES 

In  a  family  where  lunches  have  to  be  put  up,  it  is  a  very  im- 
portant matter  to  know  how  these  lunches  may  be  prepared  in  a 
wholesome  manner.  For  making  sandwiches,  the  bread  should  be 
reasonably  fresh,  should  be  cut  thin  and  even,  and  spread  scantily 
with  butter.  Then  spread  filling  on  one  slice,  place  the  other  slice 
over,  and  cut  into  desired  size  and  style. 

NUT  AND  JELLY  SANDWICH 

Add  chopped  walnuts  to  jelly,  and  spread  on  buttered  bread. 

NUT  BUTTER  AND  OLIVE  SANDWICH 

Dissolve  the  nut  butter  with  cold  water  to  thick  cream.  Add 
chopped  olives.  Serve  a  leaf  of  lettuce  and  mayonnaise  between 
slices  if  desired. 

NUT  AND  TOMATO  SANDWICH 

Mash  equal  parts  of  nuttolene  and  tomato  to  a  paste  with  a 
fork.  Season.  Serve  with  lettuce  leaf  and  mayonnaise. 


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223 


SCIENCE  of  FOOD  and:  COOKERY 


EGG  SANDWICH 

Chop  hard-boiled  eggs  very  fine,  season  with  mayonnaise,  and 
serve  with  lettuce  leaf. 

BEAN  SANDWICH 

Spread  bean  puree  on  buttered  bread,  using  lettuce  and  mayon- 
naise dressing. 

TOMATO  SANDWICH 
Peel  tomatoes,  slice  thin,  and  serve  with  mayonnaise. 

EGG  AND  TOMATO  SANDWICH 

Scramble  eggs  soft.  Add  an  equal  quantity  of  stewed,  drained 
tomatoes.  Mix  well,  let  cool,  and  use. 

DATE  AND  NUT  SANDWICH 

Grind  walnuts  and  dates  through  a  mill.  Season  with  lemon 
juice. 

HONEY  AND  NUT  SANDWICH 

Use  y*  cup  honey,  I  tablespoon  lemon  juice.  Add  chopped 
walnuts  to  make  stiff  paste. 

RAISIN  SANDWICH 

Chop  ^2  cup  seeded  raisins  and  ^  cup  walnuts  very  fine.  Add 
1^/2  tablespoons  mayonnaise  and  I  teaspoon  lemon  juice.  Mix  into 
paste,  and  spread  on  scantily  buttered  bread. 

NUT  AND  FRUIT  SANDWICH 

Grind  equal  parts  of  steamed  dried  figs  and  seeded  raisins  to- 
gether through  a  mill,  or  chop  fine.  Add  enough  chopped  walnuts 
to  spread  nicely  on  bread.  Season  with  lemon  juice. 

CUCUMBER  SANDWICH 

Slice  cucumbers  thin.  Add  grated  onion  and  salt  to  taste. 
Butter  the  bread  thinly.  Fill  between  slices  with  cucumber,  lettuce 
leaf,  and  mayonnaise  or  salad  dressing. 

PICNIC  SANDWICH 

Put  2/3  cup  tomato  pulp  and  2  teaspoons  vegetable  butter  into 
a  small  saucepan,  add  salt  to  taste,  and  bring  to  a  boil.  Beat  2 
eggs,  and  pour  in  gradually  the  hot  mixture ;  then  return  it  to  the 

224  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


A  tramp  over  the  hills  to  make 
one's  appetite  keen. 


fire,  and  continue  to  stir  until  thickened  slightly,  but  do  not  boil. 
Roll  8  white  crackers  fine,  and  add  sufficient  to  make  a  mixture 
that  will  spread  nicely.  Let  cool,  and  use  as  filling  between  thin 
slices  of  scantily  buttered  bread. 

SAVORY  EGG  SANDWICH 

3  eggs  2  tablespoons  chopped  onion 

ll/2  tablespoons  vegetable  butter          l/3  cup  stewed  tomato 

Put  the  butter  and  the  onion  into  a  small  saucepan,  and  let 
simmer  together  to  soften  the  onion.  Add  the  tomato,  and  bring 
to  a  boil.  Add  the  beaten  eggs  all  at  once,  and  continue  to  stir 
rapidly  until  soft  scrambled  and  evenly  cooked.  Salt  to  taste, 
let  cool,  and  use  the  same  as  for  picnic  sandwich. 

PIMENTO  AND  COTTAGE  CHEESE  SANDWICH 

Mix  creamed  cottage  cheese  with  chopped  pimento.  Cut  thin 
slices  of  white  bread  lengthwise  of  the  loaf.  Spread  liberally  with 
mayonnaise,  then  with  a  layer  of  the  cheese  mixture.  Lay  a  slice 


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225 


SCIENCE  of  FOOD  and  COOKERY 


of  bread  over  this,  and  spread  with  mayonnaise,  then  with  a  layer 
of  the  cheese  mixture.  Repeat  until  you  have  a  thickness  of  5  or 
6  slices  (like  layer  cake).  Cut  and  serve  the  same  as  layer  cake. 

OLIVE  AND  TOMATO  SANDWICH 

I  cup  chopped  tomato  y2  cup  chopped  ripe  olives 

(thick  part  only)  Mayonnaise 

Mix  the  ingredients,  and  serve  between  slices  of  slightly  but- 
tered bread. 

CELERY  AND  OLIVE  SANDWICH 

Chop  celery  very  fine,  and  add  chopped  olives  in  the  proportion 
of  2  parts  celery  to  I  part  olives.  Season  with  mayonnaise,  and 
make  the  same  as  above. 

OLIVE  AND  BELL  PEPPER  SANDWICH 

Yz  cup  finely  chopped  sweet  pepper  Y2  cup  chopped  ripe  olives 

2  teaspoons  chopped  onion  Mayonnaise 

Mix  and  spread  the  same  as  above. 

SPINACH  AND  EGG  SANDWICH 

I  cup  chopped  cooked  spinach  I  teaspoon  chopped  onion 

4  hard-boiled  eggs  chopped  fine  Mayonnaise 

Mix  and  spread  the  same  as  above. 

CARROT  AND  PEAS  SANDWICH 

i  cup  grated  young  carrot  i  cup  cooked  peas  (drained) 

Mayonnaise  or  cream  mayonnaise 

Mix,  and  spread  slices  of  bread  the  same  as  above. 

TARTAR  SANDWICH 

Chop  the  following  vegetables  fine :  green  onion,  cucumber, 
sweet  pepper,  celery,  lettuce,  and  tomato  (solid  part).  Press  out 

226  <USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  W  COOKERY 


most  of  the  superfluous  water,  and  season  with  plenty  of  mayon- 
naise and  chopped  parsley.  Serve  between  slices  of  bread,  the 
same  as  above. 

STUFFED  EGGS 

Put  eggs  into  boiling  water,  and  let  simmer  for  20  minutes ; 
then  drain  and  put  into  cold  water.  When  cold,  remove  the 
shells,  and  split  through  lengthwise.  Mash  the  yolks  through  a 
strainer,  and  season  with  finely  chopped  olives,  sweet  pepper  or 
chopped  pimento,  and  oil  and  lemon  juice  or  a  little  mayonnaise. 
Refill  the  whites  with  the  yolk  mixture,  having  them  well  rounded, 
and  serve  on  lettuce  leaves. 


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227 


XXI.   COOKERY*  FOR  THE  SICK 

"Every  seeker  after  health  should  be  absorbed  by  the  thought  that 
better  health  is  possible." 

MOST  women  can  prepare  a  satisfactory  meal  for  those  who  are 
well ;  but  when  a  member  of  the  family  succumbs  to  disease,  then 
the  question  of  feeding  becomes  one  of  supreme  moment.  A  nor- 
mal appetite  in  a  state  of  health  is  more  or  less  a  safe  guide  to 
follow  in  the  choice  of  foods  best  suited  to  the  needs  of  the  body. 
But  in  sickness,  the  appetite  is  so  often  perverted  by  disease  con- 
ditions, that  its  cravings  cannot  safely  be  considered ;  therefore  the 
patient  should  not  be  consulted  as  to  his  menu,  nor  should  conver- 
sation relating  to  his  diet  be  carried  on  within  his  hearing.  The 
physician  in  attendance  has  studied  the  symptoms,  and  is  best  able 
to  determine  what  is  required  to  meet  the  needs  of  the  case. 

So  far  as  possible,  let  the  element  of  pleasant  surprise  enter 
into  the  planning  of  the  invalid's  meal.  Nervous  patients  espe- 
cially are  likely  to  be  depressed  in  the  early  morning;  therefore  the 
breakfast  tray  should  be  made  as  attractive  as  possible,  by  the  use 
of  a  bright  flower  or  two.  Some  important  considerations  in  the 
care  and  feeding  of  the  sick  follow : 

i.  Appeal  to  the  sense  of  sight.  Foods  that  are  pleasing  to  the 
sense  of  sight  stimulate  the  flow  of  digestive  juices,  while  disa- 
greeable sights  and  odors  hinder  the  same. 


228 


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•••timmmn 


SCIENCE  of  FOOD  ancf  COOKERY 


^f 

2.  Appeals  to  the  sense  of  taste.    All  eating  is  influenced  by  the 
sense  of  taste.     Some  foods  that  might  be  easily  digested  if  tastily 
prepared,  may  prove  indigestible  if  repugnant  to  the  patient. 

3.  Temperature  of  food  and  dishes.    The  temperature  of  food 
served  to  the  sick  has  a  marked  influence  on  the  digestion.    There- 
fore hot  foods  should  be  served  as  hot  as  possible,  and  cold  dishes 
as  cold  as  is  consistent  with  digestion.     If  food  must  be  carried 
some  distance  to  a  patient,  devise  means  of  keeping  it  hot  en  route. 
Heat  cups  and  platters  before  using  them  to  serve  any  food  for 
the  sick. 

4.  Quantity.     Bring  to  the  patient  at  each  meal  only  the  quan- 
tity that  is  likely  to  be  eaten,  so  far  as  can  be  judged.     A  large 
amount  may  so  discourage  a  weak  appetite  that  nothing  will  be 
eaten.    The  same  thought  applies  in  regard  to  too  much  decoration 
for  the  tray.    As  one  has  well  said,  "It  is  as  much  out  of  place  to 
send  a  large  bouquet  of  flowers  on  a  tray,  as  to  serve  a  whole 
plum  pudding." 

5.  Nutritive  value  of  foods.     The  nurse  should  be  a  student 
of   the  classification  of   foods,  their   fuel  value  and   digestibility, 
thus  being  able  to  regulate  properly  the  rations  for  her  patients. 

6.  Gruels.    In  the  preparation  of  gruels  from  uncooked  cereals, 
the  rules  for  cooking  all  starchy  foods  should  be  observed.     The 
dry  grain  should  be  added  to  boiling  water,  and  subjected  to  long, 
slow  cooking.    It  should  be  carefully  seasoned,  and  of  a  consistency 
to  be  taken  through  a  siphon.     Most  gruels  are  made  more  pal- 
atable by  the  addition  of  a  little  cream  just  before  serving.     In  a 
few   special   cases,   however,   milk  and   cream   would   not   be  per- 
missible ;  hence  inquiry  should  be  made  of  the  physician  in  charge 
if  there  is  any  question  about  the  case. 

Some  patients,  during  the  early  stages  of  convalescence*  have 
an  abnormally  large  appetite,  which,  if  not  restricted,  would  lead 
to  overfeeding,  and  thus  prove  injurious ;  while  with  others,  the 
appetite  needs  to  be  stimulated. 

The  best  means  of  stimulating  the  appetite  is  good,  wholesome 
food,  well  cooked  and  attractively  served.  While  the  invalid's  meal 
should  generally  be  of  a  simple  nature,  there  should  be  the  greatest 


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229 


SCIENCE  of  FOOD  and  COOKERY 


daintiness  in  serving  it;  and  an  effort  should  be  made  to  create  a 
desire  for  food,  to  replace  the  distaste  that  often  exists.  The  tray 
should  be  covered  with  spotless  linen,  and  should  not  have  the 
appearance  of  being  overcrowded.  If  a  small  amount  is  served, 
have  a  small  tray. 

INVALID    RECIPES 

OATMEAL  GRUEL 

J4  cup  oatmeal  A  few  grains  of  salt 

2  cups  hot  water  Cream  or  milk  if  desired 

Sprinkle  the  oatmeal  into  the  boiling  water,  and  let  it  continue 
to  boil  until  it  begins  to  thicken  slightly ;  then  set  in  a  double 
boiler,  and  let  cook  for  2  hours.  Strain  through  a  fine  strainer, 
and  dilute  it  with  a  little  hot  water  if  it  is  too  thick.  Reheat,  and 
season  with  salt,  and  cream  if  desired. 

CORN  MEAL  GRUEL 

Put  %  cup  corn  meal  into  a  small  saucepan,  and  blend  with  J4 
cup  cold  water.  Add  2  cups  boiling  water  and  a  few  grains  of 
salt,  and  proceed  to  cook  and  finish  the  same  as  oatmeal  gruel. 

GLUTEN  GRUEL 

Put  3  tablespoons  gluten  meal  into  a  small  saucepan,  and  blend 
with  4  tablespoons  cold  water.  Add  I  cup  of  boiling  water,  and 
let  boil  up  well,  or  until  of  the  desired  consistency.  Strain,  and 
season  with  a  little  cream,  if  admissible. 

GRANOSE  GRUEL 

Crush  2  granose  biscuits  in  a  small  saucepan,  add  2  cups  of 
boiling  water,  and  let  boil  for  a  few  minutes.  Strain,  and  season 
the  same  as  for  gluten  gruel. 

FLAKE  GRUEL 

Add  toasted  rice  biscuit  or  corn  flakes  to  boiling  water  in  a 
small  saucepan,  until  of  the  desired  consistency.  Strain,  and  season 
the  same  as  for  gluten  gruel. 

230  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and  COOKERY 


CRACKER  GRUEL 

Put  3  tablespoons  cracker  meal  into  a  small  saucepan,  and  blend 
with  4  tablespoons  of  cold  milk.  Add  Y^  cup  of  boiling  milk,  and 
let  cook  until  of  the  desired  consistency.  Strain  and  serve. 

RICE  GRUEL 

Wash  y±  cup  of  natural  rice  thoroughly,  and  drain.  A'dd  3 
cups  of  boiling  water,  and  let  boil  gently  until  well  clone.  Mash 
through  a  colander;  then  strain  through  a  fine  strainer,  and  season 
the  same  as  for  oatmeal  gruel. 

BROWNED  FLOUR  GRUEL 

Blend  4  tablespoons  browned  flour  with  5  tablespoons  cold  milk, 
and  make  smooth.  Add  I  cup  hot  milk,  and  bring  to  a  boil.  Add 
salt  to  taste,  strain,  and  serve. 

WHITE  FLOUR  GRUEL 

Add  gradually  3  tablespoons  cold  milk  to  2  tablespoons  white 
flour,  and  mix  until  smooth  and  free  from  lumps.  Add  i  cup  hot 
milk,  and  bring  gradually  to  the  boiling  point ;  then  set  in  an  outer 
boiler,  and  let  cook  for  10  to  20  minutes.  Salt  to  taste,  strain, 
and  serve. 

BARLEY  WATER 

Wash  y±  cup  of  pearl  barley,  and  let  soak  overnight.  Drain 
and  wash  thoroughly.  Add  i  quart  of  water,  and  let  boil  gently 
until  the  barley  is  thoroughly  done,  and  the  liquid  measures  about 
il/2  cups.  Serve  plain,  with  salt  to  taste,  or  with  cream,  as  the 
case  may  require. 

RICE  WATER 

Wash  l/4  cup  natural  rice,  add  3  cups  water,  and  let  boil  gently 
until  well  done.  Strain  lightly,  and  season  the  water  with  a  little 
salt  and  cream,  if  admissible. 

TOAST  WATER 

Cut  2  slices  of  bread  about  l/s  inch  thick,  remove  the  crust,  and 
bake  in  a  slow  oven  until  thoroughly  dried  and  well  browned. 
Break  into  pieces,  add  \y2  cups  of  boiling  water,  cover,  and  let 


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231 


m»«««ni 

^J0: 

SCIENCE  of  FOOD  and  COOKERY 


stand   i   hour.     Squeeze  through  a  cheesecloth,   reheat,  and  serve 
plain,  or   season   with  a   little  cream,  or  as   directed  by  the   one 

in  charge. 

•   FLAXSEED  TEA 

Wash  l/4  cup  of  flaxseed  thoroughly,  drain,  and  add  3  cups  of 
boiling  water.  Let  boil  gently  until  well  done,  which  will  require 
from  i  to  2  hours.  Drain,  and  season  the  liquid  with  lemon  juice 
and  a  sprinkle  of  salt.  A  little  sugar  may  be  needed. 

BRAN  TEA  No.  1 

To  clean,  uncooked  bran,  add  water  at  a  temperature  of  120°  F. 
Cover,  and  set  on  the  back  of  the  stove  to  draw  for  6  hours,  being 
careful  that  it  does  not  get  hot.  Strain,  and  serve  plain,  or  sea- 
soned with  a  little  rich  cream.  If  cold  water  is  used  in  the  place 
of  warm  water,  the  bran  should  be  allowed  to  soak  overnight. 
Strain  and  serve  immediately. 

BRAN  TEA  No.  2 

Wash  a  good  grade  of  potato  parings,  add  cold  water,  and  let 
simmer  very  slowly  for  2  to  3  hours,  using  great  care  that  they 
do  not  cook,  except  enough  to  extract  the  salts.  Strain,  mix  with 
the  bran  tea,  and  serve. 

VEGETABLE  WATER 

Wash  2  bunches  of  spinach, .or  other  tender  green  vegetable 
tops,  in  several  waters.  Add  2  carrots,  scraped  and  sliced,  2  tur- 
nips, 2  green  onions,  2  parsnips,  or  salsify,  and  a  little  cabbage. 
Cover  with  plenty  of  cold  water,  add  salt  to  taste,  and  bring 
gradually  to  a  boil.  Let  boil  gently  for  2  or  3  hours,  or  longer,  if 
convenient,  then  drain  well.  Salt  to  taste,  and  serve  plain,  or  with 
chopped  parsley  and  soup  royale.  (See  also  page  124.) 

VEGETABLE  BROTH  (Special) 

2  cups  thinly  sliced  raw  potato  %  cup  thick  cream  (or  I 

i  cup  sliced  bleached  lettuce  beaten  egg) 

i  stalk  celery  J/2  teaspoon  salt 

i  sprig  parsley  2  beet  leaves  (if  at  hand) 

i  teaspoon  chopped  green  onion  4  cups  cold  water 

Slice  or  chop  the  vegetables  fine,  add  the  cold  water  and  the 
salt,  and  let  boil  slowly  for  30  minutes  or  more.  Cook  the  cream 

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SCIENCE  of  FOOD  ancC  COOKERY 


down  in  a  skillet  or  a  saucepan  until  the  free  fat  separates  and  the 
albumen  turns  a  light  golden  brown  color.  Remove  from  the  fire, 
and  pour  off  as  much  of  the  free  fat  as  possible.  Break  up  the 
vegetables  slightly,  with  a  spoon,  but  do  not  mash,  and  drain  care- 
fully into  the  browned  cream.  Bring  to  a  boil,  salt  to  taste,  and 
let  simmer  slowly  for  10  or  15  minutes;  then  strain,  skim  well, 
and  serve  with^  small  toasted  crackers.  When  egg  is  used  in  the 
place  of  cream,  heat  2  tablespoons  of  vegetable  fat  in  a  saucepan, 
and  add  the  beaten  egg.  Stir  constantly  until  all  the  small  par- 
ticles are  a  light  golden  brown;  then  use  the  same  as  the  browned 
cream  albumen. 

HOT  MALTED  MILK 

Put  a  heaping  tablespoon  of  malted  milk  into  a  small  saucepan 
or  an  earthen  pot.  Add  enough  warm  water  to  mix  to  a  perfectly 
smooth  paste.  Add  boiling  water  sufficient  to  make  a  cupful,  mix 
well,  and  serve  immediately. 

ALBUMENIZED  WATER 

White  of  I  egg  ^2  cup  water 

Stir  the  white  of  the  egg  (using  a  silver  fork),  that  the  al- 
bumen may  easily  dissolve  as  the  water  is  added  gradually.  Add 
a  few  grains  of  salt,  strain,  and  serve. 

LEMON  ALBUMEN 

White  of  i  egg  Chipped  ice 

I  tablespoon  lemon  juice  l/3  glass  water 

Put  the  white  of  the  egg  and  a  little  chipped  ice  into  a  glass. 
Beat  slightly  with  a  fork,  to  break  and  coagulate  the  egg.  Add 
lemon  juice  and  water,  mix  well,  and  serve. 

ALBUMENIZED  MILK 

I  cup  cold  milk  V*  teaspoon  sugar 

White  of  i  egg  A  sprinkle  of  salt 

Vanilla  flavor 

Whip  the  white  of  egg  slightly  with  a  silver  fork,  add  the  milk 
and  other  ingredients,  mix  well,  strain  into  a  glass,  and  serve. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  233 


SCIENCE  of  FOOD  ancf  COOKERY 


JUNKET 

1  pint  milk  about  100°  F.         A  sprinkle  of  sugar 
y2  junket  tablet  i  teaspoon  cold  water 

Vanilla  flavor  to  taste 

Dissolve  the  tablet  in  the  cold  water,  mix  all  the  ingredients,  and 
let  stand  in  a  warm  place  until  set. 

LEMONADE 

2  tablespoons  lemon  juice  i  tablespoon  sugar 

Y$  cup  water 

Mix  the  lemon  juice  and  the  sugar,  add  cold  water,  strain, 
and  serve. 

EGG  LEMONADE 

i  egg  2  tablespoons  lemon  juice 

34  cup  cold  water  il/2  tablespoons  sugar 

A  sprinkle  of  salt 

Beat  the  egg  thoroughly,  add  sugar,  salt,  and  lemon  juice, 
and  mix.  Add  the  water  gradually,  stirring  constantly.  Strain 
and  serve. 

ORANGE  ALBUMEN 

Yz  cup  orange  juice  J4.  cup  crushed  ice 

H  tablespoon  sugar  White  of  i  egg 

A  few  grains  of  salt 

Beat  the  white  of  egg  with  a  silver  fork,  add  orange  juice, 
salt,  and  sugar,  and  strain  over  the  crushed  ice. 

LEMON  WHEY 

i  cup  milk  l/4  cup  lemon  juice 

Add  lemon  juice  to  milk,  and  mix.  Let  stand  10  minutes,  or 
until  it  curdles.  Strain  through  cloth,  and  serve. 

CREAM  EGGNOG 

i  egg  separated  A  sprinkle  of  sugar 

l/2  cup  thin  cream  4  or  5  drops  of  vanilla  flavor 

Beat  the  yolk  until  light-colored  and  foamy.  Beat  the  white 
stiff.  Add  the  sugar,  the  vanilla,  and  a  speck  of  salt  to  the  beaten 
yolk.  Then  mix  in  the  cream,  and  fold  into  the  beaten  white  of 
the  egg,  reserving  a  spoonful  of  white  for  the  top  of  the  glass. 

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SCIENCE  of  FOOD  ancC  COOKERY 


FRUIT  EGGNOG 

l/3  cup  grape  juice  or  prune  juice  i  egg  separated 

A  sprinkle  of  sugar  if  needed 

Beat  the  egg  the  same  as  for  cream  eggnog.  Add  the  fruit 
juice  to  the  beaten  yolk,  and  sugar  if  needed,  and  mix  well.  Fold 
into  the  stiffly  beaten  white  of  egg,  and  serve  the  same  as  cream 
eggnog.  A  tablespoon  of  rich  cream  added  to  the  beaten  yolk  will 
add  to  the  palatability  and  also  to  the  caloric  value  of  fruit  eggnog. 

ORANGE  EGGNOG 

l/3  cup  orange  juice  I  tablespoon  rich  cream 

i  teaspoon  sugar  I  egg  separated 

Beat  the  yolk  the  same  as  for  cream  eggnog.  Add  the  cream 
and  the  sugar,  and  beat;  then  add  the  orange  juice,  fold  into  the 
stiffly  beaten  white  of  egg,  and  serve  the  same  as  cream  eggnog. 

DRY  EGGNOG 

1  egg  separated  i  tablespoon  blackberry  juice 

2  teaspoons  rich  cream  or  sweetened  lemon  juice 

A  sprinkle  of  salt 

Beat  the  yolk  the  same  as  for  cream  eggnog.  Add  the  cream, 
and  beat ;  then  mix  in  the  sweetened  fruit  juice,  fold  into  the 
beaten  white  of  egg,  and  serve. 

BAKED  BANANA  No.  1 

Select  firm,  not  overripe  bananas,  put  them  into  a  hot  oven 
without  removing  the  skins,  and  bake  until  the  skin  is  dark  and 
they  begin  to  burst.  Serve  at  once. 

BAKED  BANANA  No.  2 

Remove  the  skins  from  firm  bananas,  lay  in  an  oiled  baking 
pan,  and  pour  over  them  nearly  enough  lemon  sauce  (page  160) 
to  cover  them.  Bake  until  tender  and  slightly  browned.  Water 
and  lemon  juice  may  be  used  in  the  place  of  lemon  sauce,  but  are 
not  quite  so  good. 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  235 


XXII.   DIET  IN  DISEASE 

BY  DR.  LA  VINA  HERZER 

Instructor  in  Nutrition  and  Cooking 

at  Loma  Linda  Sanitarium 


"Dainty  and  appetizing 
food  for  the  sick." 


THE  diet  prescribed  for  patients  who  are  very  ill,  is  usually 
altogether  liquid,  such  as  fruit  juices,  milk,  gruels,  broths,  eggnogs, 
and  ices  and  ice  cream;  while  a  less  rigid  diet,  known  as  "light 
diet,"  or  convalescent  diet,  consists  of  such  nutritious  and  easily 
digested  foods  as  soft  cooked  eggs,  cream  toast,  flakes  and  cream, 
oatmeal  and  cream,  broths,  etc. 

There  is  no  specific  food  cure.  We  can  only  give  such  foods 
as  will  furnish  Nature  with  proper  materials  for  building  up  the 
body  resistance,  and  withhold  such  substances  as  would  hinder  her 
in  her  work.  In  nearly  all  cases  of  illness,  the  individual  is  less 
active,  the  digestion  suffers  more  or  less,  and  the  appetite  is 
poor.  For  this  reason,  all  foods  should  be  simple  and  easily 
digested.  "Special  diet"  includes  certain  dietary  formulas  suitable 
in  particular  diseases  in  the  treatment  of  which  diet  plays  a  very 
important  part.  A  few  of  these  are  given  in  the  following  lists : 

Acute  infectious  diseases :  influenza,  measles,  pneumonia,  mumps,  whoop- 
ing cough,  scarlet  fever,  typhoid  fever 

Gastric  disorders :  low  acidity,  high  acidity,  ulcer  of  the  stomach,  car- 
cinoma (cancer)  of  the  stomach 

Intestinal  disorders:  constipation,  colitis    (chronic),  diarrhea 

Tuberculosis 

Diabetes 

Nephritis 

Anaemia 

DIET  IN  THE  ACUTE  INFECTIOUS  DISEASES 

In  the  acute  infectious  diseases  of  short  duration,  a  strictly 
liquid  diet  is  usually  indicated  if  there  is  fever  present. 

Influenza. —  During  the  height  of  the  fever,  use  a  liquid  diet ; 
and  as  the  fever  abates,  gradually  add  some  of  the  soft  foods,  such 


236 


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SCIENCE  of  FOOD  and  COOKERY 


as  cream  toast,  well  cooked  cereal  and  milk  or  cream,  soft  cooked 
eggs,  flakes  and  cream,  etc.  The  diet  during  convalescence  should 
be  very  nutritious  and  easily  digested,  so  that  strength  may  be 
regained  as  rapidly  as  possible. 

Measles. —  The  dietetic  treatment  for  measles  is  similar  to  that 
for  influenza. 

Pneumonia. —  Cold  liquids  in  abundance  aid  in  lowering  the 
temperature  and  increase  elimination.  Avoid  effervescent  drinks. 
During  convalescence,  a  very  nourishing  diet  is  indicated. 

Mumps. —  Liquid  or  semiliquid  of  bland  foods.  Avoid  acids. 
Anaemia  is  likely  to  follow,  hence  the  articles  listed  as  high  in 
iron  should  be  added  as  soon  as  possible. 

Whooping  Cough. —  There  is  always  a  great  loss  of  weight, 
due  partially  to  vomiting.  Always  replace  a  meal  lost  soon  after 
it  is  taken.  Give  nourishing,  easily  digested  foods  listed  under 
semisolid  diet. 

Scarlet  Fever. —  Give  plenty  of  cold  liquids.  Milk  is  the 
stand-by  in  these  cases.  It  may  be  modified  by  cereal  water,  lime- 
water,  or  infant  foods.  Children  seldom  tire  of  it.  Fruit  juices 
and  lemonade  are  used  also.  The  most  dreaded  complication  is 
inflammation  of  the  kidneys,  which  may  develop  late  in  convales- 
cence. Therefore  it  is  very  important  to  keep  the  child  on  a  bland 
diet  throughout  the  course  of  the  disease.  Especially  avoid  pro- 
teins, as  eggs,  meat,  meat  broths,  etc.  Use  salt  sparingly,  and 
gradually  return  to  a  normal  diet. 

Typhoid  Fever. —  Typhoid  fever  is  caused  by  the  entrance  of 
the  bacillus  typhosus  into  the  intestinal  tract.  The  disease  is  largely 
spread  by  filth,  flies,  food,  and  fingers.  Very  careful  disinfection 
and  screening  should  be  practiced  in  all  cases,  in  order  to  avoid 
spreading  the  disease.  All  food  left  uneaten  by  the  patient  should 
be  burned  or  buried.  The  dishes  should  be  kept  separate,  and 
boiled  for  five  minutes  after  each  meal. 

In  this  condition,  there  is  an  increased  expenditure  of  energy, 
due  to  the  presence  of  bacteria  in  the  intestines.  For  thi's  reason, 
the  typhoid  patient  will  require  as  much  food  as  if  doing  a 
moderate  amount  of  muscular  work.  The  tendency  at  the  present 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS. )  237 

16 


SCIENCE  of  FOOD  ancf  COOKERY 


time  is  away  from  the  starvation  diet  formerly  practiced.  The 
leading  authorities  advocate  giving  the  patient  as  much  easily 
digested  food  as  he  can  properly  assimilate.  This  will  vary  with 
the  condition  of  the  patient. 

If  the  appetite  can  be  fostered,  a  great  deal  is  gained.  Variety 
in  the  meals  and  in  the  manner  of  serving,  also  proper  attention  to 
keeping  the  teeth  and  the  mouth  in  a  cleanly  condition,  will  aid  in 
this  matter.  Carefully  avoid  overfeeding,  which  may  cause  indi- 
gestion and  defeat  its  own  end. 

In  giving  a  liquid  diet,  feed  every  two  or  three  hours  during 
the  day,  and  every  four  hours  during  the  night,  unless  otherwise 
instructed.  The  following  is  a  partial  list  of  foods  included: 


LIQUID  DIET 

Milk  boiled,  cold,  hot,  malted, 
skimmed,  or  pancreatized, 
buttermilk,  yogurt,  whey 

Milk  modified  by  adding  water, 
limewater,  mineral  waters, 
cream,  cereal  coffee,  in- 
fant foods 

Gruels  from  all  cereals  (well 
strained) 


Soups  (well  strained) 

Albumen  water 

Eggnogs 

Broths 

Fruit  juices 

Ice  cream  (little  sugar) 

Fruit  ices 

Malted  nuts 

Meltose 

Lactose  for  sweetening  drinks 


Diastase  may  be  used  to  digest  partially  the  starch  in  gruels. 
The  caloric  value  of  liquid  foods  may  be  increased  by  the  addition 
of  cream,  white  of  egg,  or  whole  egg. 

SOFT,  SEMISOLID,  OR  SEMILIQUID  DIET 


Toast,  softened  in  milk  or  soup 
Eggs,  soft  cooked  or  raw 
Breakfast  cereals,  well  cooked, 

and    strained    unless    very 

fine 

Soups  (strained) 
Baked  and  mashed  potato 


Junket 

Gelatin 

Custards 

Apple  sauce 

Baked  banana 

Prune  puree 

Blancmange 

Cereal  and  milk  puddings 


DIET  IN  GASTRIC  DISORDERS 

A  few  simple  suggestions  that  apply  in  all  cases  of  digestive 
disturbances   follow : 

1.  Food  should  be  thoroughly  masticated. 

2.  Meals   should  be   taken  at   regular  intervals,   in  moderate  quantities. 

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SCIENCE  of  FOOD  an*  COOKERY 


o-  No  food  whatever  should  be  taken  between  rneals. 

4.  The  food  should  be  fairly  concentrated. 

5.  Meals  should  not  be  taken  when  the  -patient  is  fatigued. 

6.  Avoid  a  large  variety  at  one  meal.     Use  no  more  than  three  or  font- 

articles  at  a  meal.    Get  a  variety  at  different  meals. 

7.  Drink  fluid  one  hour  before  or  three  hours  after  meals. 

8.  Take  daily  systematic  exercise  in  the  open  air. 

9.  Take  a  daily  bath.     Keep  the  bowels  open. 

10.  Use  reason  in  choosing  your  food,  and  then  forget  about  it. 

11.  Avoid  worry. 

ARTICLES  TO  BE  AVOIDED  IN  ALL  CASES 

1.  Rich  soups,  gravies,  and  sauces 

2.  Strong  condiments 

3.  Fresh  soft  breads  of  all  kinds 

4.  Griddlecakes 

5.  Pastry  of  all  kinds 

6.  All  jams,  jellies,  sweet  puddings,  and  candies 

7.  Sugar  in  all  forms,  especially  with  milk 

8.  Raw  vegetables,  except  the  finer  ones 

9.  All  coarse,  heavy  vegetables,  as  beans,  sweet  potatoes,  boiled  turnip, 

cabbage,  etc. 

10.  Large  amounts  of  fat 

11.  Game  of  all  kinds 

12.  All  smoked  or  canned  meats,  shellfish,  etc. 

13.  Stews,  hash,  etc. 

14.  Cheese  of  all  kinds,  except  cottage  cheese 

15*  Very  acid  or  very  sweet  fruits,  also  dried  fruits  and  nuts 
16.  Tea,  coffee,  cider,  chocolate,  and  tobacco 

Low  Acidity. —  The  meals  should  be  separated  sufficiently  that 
the  stomach  may  empty  itself  and  have  time  for  rest.  The  diet 
should  not  be  too  bland,  as  that  would  fail  to  stimulate  gastric 
secretion.  It  may  be  best  to  begin  with  partially  predigested  foods, 
as  malted  foods,  pancreatized  milk,  dextrinized  cereals,  etc.  The 
following  foods  are  adapted  to  these  cases : 

Stale  whole  wheat  bread,  toast,  zwieback,  crackers,  etc. 

The  finer  vegetables,  as  squash,  tomato,  etc.,  also  vegetable  purees 

Fats  in  small  amounts,  as  cream,  butter,  olives,  olive  oil,  etc. 

Eggs  simply  cooked  without  fat 

Fruits  cooked  or  raw,  especially  oranges,  lemons,  and  grapefruit 

Buttermilk,  yogurt,  cottage  cheese,  skimmed  milk 

Desserts,  the  simplest  only 

The  presence  of  protein  food  in  the  stomach  tends  to  stimulate 
gastric  secretion.  Avoid  drinking  at  meals,  as  that  dilutes  the 
gastric  juice.  Avoid  all  fresh  breads  and  rich  fatty  foods. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  239 


SCIENCE  of  FOOD  and  COOKERY 


High  Acidity. —  Use'  proteins  in  normal  amounts.  Increase  the 
fats.  Use  salt  sparingly.  Avoid  all  highly  seasoned  savory  foods. 
Use  a  diet  similar  to  the  one  recommended  for  ulcer  of  the  stomach. 

Ulcer  of  the  Stomach. —  Milk  is  one  of  the  best  foods  for  this 
condition.  In  some  instances,  it  may  need  to  be  diluted.  Fresh 
sweet  buttermilk,  ice  cream  (with  very  little  sugar),  cottage  cheese, 
butter,  olive  oil,  etc.,  are  excellent.  The  following  also  are  suitable : 

The  fine  cereals  well  cooked 

Any  of  the  prepared  cereals,  as  granose  flakes,  puffed  wheat,  etc. 

Gruels 

Browned  rice 

Granose  and  rice  biscuit 

Stale  white  bread 

White  zwieback 

Infant  foods 

Milk  soups  (strained) 

Puree  of  peas,  spinach,  corn,  and  squash 

Milk-cereal  puddings,  plain  custard,  prune  whip,  date  whip,  cream  eggnog 

Mild  fruits  and  fruit  purees 

Avoid  condiments,  savory  dishes,  sweets,  acid  fruits,  raw  fruits, 
all  coarse  foods,  worry,  excitement,  fatigue. 

The  latter  precautions  are  especially  important  in  this  condition. 
Rest  before  and  after  each  meal  is  helpful  if  the  rest  cure  cannot 
be  taken. 

Carcinoma  (Cancer)  of  the  Stomach. —  The  food  should  be 
concentrated,  non-irritating,  and  in  an  easily  digestible  form.  Milk 
in  any  form  is  a  very  important  article  of  diet.  Cereal  may  be 
cooked  in  milk;  or  toast  soaked  in  milk  may  be  used.  Sour  milk, 
or  one  of  the  artificial  preparations,  as  yogurt,  is  recommended  by 
authorities  on  the  subject,  as  it  forms  a  smaller  curd  in  the  intes- 
tines. In  severe  cases,  milk  may  be  predigested.  The  bread  used 
should  be  stale  or  toasted.  Vegetables  are  best  in  the  form  of 
purees.  Fats  should  be  given  sparingly.  Eggs  may  be  used  soft 
cooked  or  raw.  Only  the  bland  fruits  should  be  taken,  as  pears, 
baked  sweet  apple,  prune  puree,  etc.  Plain  puddings  may  be  used; 
also  ice  cream. 

Avoid  condiments,  sweets,  fried  foods,  pastry,  all  rich  fatty 
foods,  all  irritating  foods,  acid  fruits  and  vegetables,  large  amounts 
of  fat. 

240  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancf  COOKERY 


In  all  the  late  stages,  the  patient's  appetite  may  as  well  be 
gratified,  as  far  as  possible.  Rectal  feeding  may  give  relief  when 
the  stomach  refuses  to  digest  the  food. 

DIET  IN  INTESTINAL  DISORDERS 

The  disorders  considered  under  this  heading  are  not  really 
diseases,  but  symptoms  resulting  from  various  conditions.  Never- 
theless, because  of  the  frequency  with  which  they  occur,  and  the 
important  part  played  by  a  proper  diet,  they  are  included  in 
this  chapter. 

Constipation. —  There  are  many  causes  of  constipation,  some  of 
them  having  little  reference  to  diet ;  but  many  cases  are  closely 
related  to  the  amount  and  kind  of  food  ingested.  Some  of  the 
most  common  causes  that  ought  to  be  mentioned  are : 

1.  The  use  of  too  concentrated  diet,  which  includes  the  use  of 
refined  and  demineralized  cereal  products,  flesh  foods,  etc. 

2.  Irregularity  in  meals. 

3.  Insufficient  fats. 

4.  Insufficient  amount  of  food. 

5.  Hurry,  worry,  and  strain. 

6.  Neglect  to  answer  nature's  call. 

Other  rational  treatment  should  be  employed,  such  as  exercise, 
bathing,  etc.,  besides  a  laxative  diet.  Some  foods  that  will  aid  in 
increasing  peristaltic  action  of  the  intestines  are : 

All  whole  meal  cereals  Ripe  olives 

All  whole  meal  breads  Olive  oil 

Bran,  and  bran  preparations  Cream 

Raw  vegetable  salads  Yogurt 

Nuts  Buttermilk 

Agar-agar,  plain  or  in  fruit  gelatin  Butter 

Honey  Molasses 

All  fruits,  both  fresh  and  cooked,  are  excellent,  especially 
prunes,  figs,  and  dates;  also  cooked  vegetables,  preferably  onions, 
corn,  and  spinach. 

Colitis,  Chronic. —  The  principal  symptoms  of  chronic  colitis 
are  gas  on  the  bowels,  mucus  in  the  stool,  nervous  depression,  and 
frequently  abdominal  pain.  The  gas  and  the  mucus  are  the  results 

(USE  LEVEL  MEASUREMENTS  FOB  ALL  INGREDIENTS.)  24! 


SCIENCE  of  FOOD  and  COOKERY 


of  irritation  of  the  mucous  membrane,  which  is  aggravated  by  the 
use  of  certain  foods,  as  berries,  because  their  seeds  are  sharp ; 
coarse  vegetables,  because  of  the  large  amount  of  cellulose;  the 
skins  of  fruits,  for  the  same  reason ;  acids,  etc. 

The  first  step  in  the  treatment,  therefore,  would  be  to  avoid  any 
foods  that  would  irritate  the  intestinal  tract.  The  following  is  a 
list  of  foods  that  usually  give  trouble  under  these  conditions : 

Fruits,  especially  raw  Coarse  vegetables,  especially  raw 

Acids  Cooked  vegetables,  as  potatoes, 

Nuts  turnips,  beets,  etc. 

Sweets  Oatmeal 

All  coarse  cereals 

A  browned  flour  gruel  made  with  milk,  or  cream  toast,  to  begin 
with,  will  relieve  an  inflamed  intestinal  tract,  with  the  accompany- 
ing gas.  In  a  large  number  of  cases,  very  good  results  have  been 
secured  by  the  use  of  well  cooked  prunes,  or  prune  pulp,  served 
with  rich  cream.  The  fat  of  the  cream  serves  to  neutralize  any 
acid  contained  in  this  mild  fruit ;  and  with  the  cessation  of  gas, 
the  unpleasant  symptoms  readily  disappear.  Additional  foods  that 
may  be  used  are  corn  flakes  and  cream,  browned  rice  with  cream, 
cream  soups,  stale  bread,  etc.  As  the  symptoms  pass  away,  return 
gradually  to  a  normal  diet. 

Diarrhea. —  If  the  condition  is  at  all  severe,  the  patient  should 
be  put  to  bed.  Avoid  all  laxative  foods.  In  mild  cases,  the  fol- 
lowing foods  may  be  used : 

Gruels  well  strained  Macaroni 

Milk  or  cream  toast  Milk  and  cereal  puddings 

Soft  cooked  eggs  Custards 

Cream  soups  Blancmange 

Dry  toast,  zwieback,  crackers,  and  stale  bread  of  fine  flour 

Avoid  all  fruits,  vegetables,  fried  foods,  and  sweets. 
In  severe  cases,  use  the  following: 

Browned  flour  gruel  Blackberry  juice 

White  flour  gruel  Raw  egg  albumen 

Boiled  milk  Pancreatized  milk 

342  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and  COOKERY 


DIET  IN  TUBERCULOSIS 

In  tuberculosis,  there  is  a  great  drain  on  the  patient's  strength, 
and  proper  feeding  and  sanitary  surroundings  are  very  important 
factors  in  the  cure.  The  old  practice  of  "stuffing"  the  tubercular 
patient  is  no  longer  followed.  Three  nourishing  meals  a  day  are 
usually  sufficient.  But  if  the  appetite  is  poor,  and  little  is  eaten,  a 
glass  of  milk  or  an  eggnog  may  be  given  at  prescribed  intervals 
between  meals.  These  patients,  as  a  rule,  bear  an  increase  in  fats 
well.  The  amount  of  protein  and  mineral  salts  should  be  increased. 

The  heaviest  meal  should  be  taken  while  the  temperature  is 
nearest  normal.  Special  care  should  be  exercised  to  make  the 
meals  tempting  and  attractive  in  these  cases,  as  the  appetite  is  often 
poor.  The  patient  should  strictly  avoid  swallowing  his  sputum,  for 
he  may  reinfect  himself  in  this  way.  Fatigue  should  be  avoided. 

Foods  High  in  Protein 


Milk 

Cottage  cheese 

Eggs 

Peas,  beans,  lentils 

Almonds 


Spaghetti 


Malted  nuts 
Entire  wheat  bread 
Cracked  wheat 
Oatmeal 
Macaroni 


Cream 
Egg  yolk 
Ripe  olives 


Foods  High  in  Fats 


Solid  vegetable  fats 


Walnuts 
Butter 
Olive  oil 


DIET  IN  DIABETES  MELLITUS 

In  the  treatment  of  diabetes  mellitus,  proper  regulation  of  the 
diet  is  by  far  the  most  important  consideration.  The  patient  should 
by  all  means  consult  a  physician  and  obtain  instructions  from  him. 
These  few  suggestions  are  simply  as  an  aid  in  following  out  these 
instructions. 

After  the  body  has  once  lost  its  power  to  care  properly  for 
starches  and  sugars,  it  never  completely  regains  that  power;  hence 
the  patient  must  constantly  observe  caution  in  his  diet  and  his 
habits  of  life.  With  proper  care,  many  cases  can  live  fairly  com- 
fortably. If  the  carbohydrates  are  too  much  restricted,  leaving 
proteins  and  fats  as  the  chief  constituents  of  the  diet,  a  condition 

(USB  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  343 


SCIENCE  of  FOOD  ancf  COOKERY 


of  acidosis  is  likely  to  develop.  To  prevent  this  complication,  and 
to  build  up  the  patient's  tolerance  for  starches  and  sugars,  is  the 
aim  of  the  dietitian.  These  patients  should  avoid  worry,  fatigue, 
chilling,  indulgence  in  forbidden  foods. 

In  this  condition,  the  body  is  unable  to  oxidize,  or  burn  up,  the 
sugars  properly.  These  accumulate  in  the  blood  up  to  a  certain 
point,  and  afterwards  they  are  excreted  in  the  urine.  The  presence 
of  a  high  percentage  of  sugar  in  the  tissues  lowers  the  resistance 
to  disease.  The  urine  should  be  examined  regularly,  and  the 
weight  of  the  patient  taken. 

In  beginning  treatment  of  these  cases,  their  tolerance  for  starch 
and  sugar  is  tested  as  follows:  The  individual  is  starved  until  the 
urine  is  sugar  free;  then  foods  low  in  carbohydrate,  preferably 
green-vegetables,  are  given  until  sugar  again  appears.  This  is  the 
point  of  tolerance,  and  the  diet  is  arranged  to  contain  carbohydrates 
within  this  limit,  although  the  tolerance  may  often  be  jncreased  in 
time.  Anything  above  this  amount  is  poison  to  the  body. 

It  is  well,  in  almost  all  cases,  to  plan  for  at  least  one  "green 
day"  each  week.  On  these  days,  only  the  vegetables  in  the  5% 
list  are  served,  with  salad  dressing,  and  perhaps  an  egg,  black 
cereal  coffee,  lemonade,  etc.  As  a  sweetening  agent,  saccharine  or 
sweetina  or  other  similar  preparations  may  be  used.  As  they  are 
products  of  coal  tar,  and  very  concentrated,  great  care  must  be 
taken  not  to  use  them  too  freely,  or  the  digestion  will  be  upset  and 
the  appetite  spoiled.  In  some  of  the  milder  cases,  it  is  permissible 
to  allow  a  small  amount  of  carbohydrate  food,  as  bread,  potato, 
oatmeal,  etc. ;  while  in  others,  it  may  be  best  to  use  breads  prepared 
from  gluten  flour,  soy  bean  meal,  almond  meal,  etc.  The  attending 
physician's  advice  should  be  followed  in  each  case. 

DIABETIC  FOOD  TABLE 

In  order  to  determine  the  per  cent  of  carbohydrate  a  patient 
is  receiving,  the  foods  are  arranged  into  groups  on  the  basis  of 
the  amount  of  carbohydrate  they  contain;  and  if  it  is  desired  to 
substitute  one  food  for  another,  all  that  is  necessary  is  to  consult 
the  food  table.  The  following  table1  (minus  a  very  small  assort- 

1  "Diabetic  Manual,"  by  Joslin. 

244  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancf  COOKERY 


ment  of  meat  and  fish  included  in  the  original),  which  has  been 
used  by  well-known  authorities  on  the  subject,  is  most  convenient. 

FOODS  ARRANGED  APPROXIMATELY  ACCORDING  TO  CONTENT 
OF  CARBOHYDRATE 

VEGETABLES  (FRESH  OR  CANNED) 


5 

per  cent- 

10  per  cent* 

15  per  cent 

20  per  cent 

Lettuce 

Tomatoes 

String  beans 

Green  peas 

Potatoes 

Cucumbers 

Brussels 

Pumpkin 

Artichokes 

Shell  beans 

Spinach 

sprouts 

Turnip 

Parsnips 

Baked  beans 

Asparagus 

Water  cress 

Kohl-rabi 

Lima  beans, 

Green  corn 

Rhubarb 

Sea  kale 

Squash 

canned 

Boiled  rice 

Endive 

Okra 

Beets 

Boiled 

Marrow 

Cauliflower 

Carrots 

macaroni 

Sorrel 

Eggplant 

Onions 

Sauerkraut 

Cabbage 

Green  peas, 

Beet  greens 

Radishes 

canned 

Dandelion 

Leeks 

greens 

String  beans. 

Celery 

canned 

Mushrooms 

Broccoli 

Swiss  chard 

Artichokes, 

canned 

FRUITS 


Watermelon 

Raspberries 

Plums 

Ripe  olives 

Strawberries 

Currants 

Bananas 

(20  per  cent  fat) 

Lemons 

Apricots 

Prunes 

Grapefruit 

Cranberries 

Pears 

Peaches 

Apples 

« 

Pineapple 

Huckleberries 

Blackberries 

Blueberries 

Gooseberries 

Cherries 

Oranges 

NUTS 


Butternuts 
Pignolias 

Brazil  nuts 
Black  walnuts 
Hickory  nuts 
Pecans 
Filberts 

Almonds 
Walnuts 
(English) 
Beechnuts 
Pistachios 
Pine  nuts 

Peanuts 

40  per  cent 
Chestnuts 

Other  foods  allowed  are  eggs,  milk,  cream,  yogurt,  buttermilk, 
cottage  cheese,  olive  oil,  salad  oil,  cereal  coffee;  bran  bread  made 
without  flour;  bread,  sticks,  and  noodles,  made  with  gluten  flour; 
soy  bean  and  almond  meal;  lemonade,  plain,  or  sweetened  with 
sugar  substitute  (coal  tar  preparations)  ;  and  occasionally  potato. 

2  Reckon  the  average  carbohydrates  in  a  mixture  of  vegetables  of  the  6  per  cent 
group  as  3  per  cent;  of  the  10  per  cent  group  as  6  per  cent. 

(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  245 


SCIENCE  of  FOOD  W  COOKERY 


DIET  IN  NEPHRITIS 

In  this  condition,  there  is  difficulty  in  getting  rid  of  the  waste 
products,  especially  the  nitrogenous  waste.  We  therefore  seek  to 
provide  a  diet  that  will  not  overburden  the  eliminative  organs.  In 
acute  cases,  a  milk  or  .milk  and  cereal  water  diet  is  indicated.  As 
the  symptoms  subside,  other  bland  foods  may  be  constantly  added. 
In  chronic  cases,  the  following  list  of  foods  may  be  useful: 


Milk  soups 
Milk  gruels 
Buttermilk 
Yogurt 
Cream 
Malted  milk 
Butter 
Olive  oil 


Flakes 

Tapioca 

Junket 

Macaroni 

Stale  bread 

Toast 

Crackers 

All  cereals  well 

cooked,  except  oats 


Potato 

Onion 

Cauliflower 

Lettuce 

Spinach 

Celery 

Water  cress 

Vegetable  gelatin 


DIET  IN  ANAEMIA  (Secondary) 

Anaemia  may  follow  any  prolonged  illness,  or  hemorrhage,  and 
may  be  present  in  many  of  the  chronic  diseases.  In  the  ordinary 
case  of  secondary  anjemia,  the  blood  is  deficient  in  corpuscles, 
coloring  matter,  and  other  constituents.  Because  of  the  poor  blood 
supplied,  the  digestive  juices  are  weak  and  scant.  Constipation 
often  complicates,  and  should  receive  prompt  attention,  as  the  re- 
moval of  waste  products  is  especially  important.  Plenty  of  fresh 
air,  sunshine,  and  sleep  are  very  essential  factors.  The  following 
is  a  list  of  foods  that  are  rich  in  mineral  and  blood-building 
elements.  The  foods  given  are  especially  rich  in  iron,  and  are 
arranged  in  order,  beginning  with  those  highest  in  this  mineral. 

FOODS  HIGH  IN  IRON 


(Compiled  from  Various  Sources) 


Spinach 

Dandelion  greens 
Swiss  chard 
Water  cress 
Tomato 
String  beans 
Cabbage 
Strawberries 
yolk 


Bran 

Beans,  dried 
Peas,  dried 
Entire  wheat  , 
Almonds 
Oatmeal 
Prunes,  dried 
Raisins 
Sweet  corn 


Lettuce 

Carrots 

Beets 

Onions 

Bananas 

Celery 

Potato 

Apples 

Oranges 


246 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


XXIII. 

FRUIT  ICES,  ICE  CREAM, 
SHERBETS 


"Youth  perpetual  dwells  in  fountains, 
Not  in  flasks,  and  casks,  and  cellars." 


FRUIT  ices  and  ice  cream  are  often  recommended  by  physicians 
for  particular  cases.  The  following  suggestions  on  the  use  of  ices 
and  ice  cream,  by  a  physician  of  long  practical  experience,  will  be 
a  help  to  the  nurse  or  the  mother: 

"Fruit  ice  is  a  very  useful  article  of  food  for  those  who  are 
suffering  with  a  gastritis  where  there'  is  an  absence  of  hydrochloric 
acid.  It  has  the  effect  of  reducing  the  inflammatory  condition,  and 
at  the  same  time  supplies  the  patient  with  nutrition.  It  is  not  *a 
good  plan  to  take  fruit  ice  in  connection  with  a  large  meal,  as  it 
lowers  the  temperature  of  the  stomach,  and  the  latter  cannot  per- 
form its  functions  until  it  has  reached  its  normal  temperature  again. 

"Ice  cream  is  a  useful  article  of  food  for  a  person  who  is  suf- 
fering with  gastric  ulcer  and  inflammation  of  the  stomach,  due  to 
excess  of  hydrochloric  acid,  as  it  is  both  nutritious  and  cooling  to 
the  stomach. 

"The  combination  of  sugar  and  milk  does  not  seem  to  do  any 
particular  damage  under  these  conditions,  for  the  large  amount  of 
hydrochloric  acid  seems  to  neutralize  any  evil  effects.  The  ma- 
terials used  should  be  of  the  best  quality,  for  frequently  we  have 
severe  ptomaine  poisoning  from  eating  an  inferior  quality  of 

ice  cream." 

LEMON  ICE 

Y-2.  cup  lemon  juice  i  cup  water 

Scant  ^2  cup  sugar 

Boil  the  water  and  the  sugar  together  for  a  few  minutes,  re- 
move from  the  fire,  add  the  lemon  juice,  cool,  strain,  and  freeze. 
Use  about  3  parts  of  crushed  ice  to  i  part  of  salt,  as  too  much  salt 
makes  a  coarse-grained  ice.  The  beaten  white  of  an  egg  may  be 
added  after  the  ice  is  partly  frozen,  if  desired,  and  then  the  freez- 
ing continued  until  the  mixture  is  firm. 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  247 


SCIENCE  of  FOOD  and  COOKERY 


GRAPEFRUIT  ICE 

Y$  cup  grapefruit  juice  i  cup  water 

About  l/t  cup  sugar 

Prepare  and  freeze  the  same  as  lemon  ice. 

STRAWBERRY  ICE 

i  box  ripe  strawberries  Juice  of  i  lemon 

Juice  of  i  orange  I  cup  sugar 

i  cup  water 

Wash  and  stem  the  strawberries,  and  crush  in  a  bowl  with  the 
sugar.  Let  stand  i  hour;  then  add  the  fruit  juices  and  the  water, 
and  mix  well.  Strain  and  freeze  the  same  as  for  lemon  ice. 

STRAWBERRY  SHERBET 

Prepare  the  fruit  and  the  juices  the  same  as  for  strawberry  ice, 
and  put  directly  into  the  freezer  without  straining.  Freeze  until 
partly  stiff ;  then  add  the  white  of  an  egg,  or  a  beaten  whole  egg, 
and  continue  to  freeze  until  firm. 

ORANGE  ICE 

I  cup  orange  juice  i  cup  sugar 

i  egg  2  cups  water 

2  tablespoons  lemon  juice 

Beat  the  egg  slightly,  add  the  rest  of  the  ingredients,  and  freeze. 

APRICOT  ICE 

i  cup  stewed  apricot  pulp  Y2  cup  water 

3  tablespoons  lemon  juice  Sugar  to  taste 

Stew  the  apricots  with  enough  sugar  to  sweeten.  When  cool, 
mash  through  a  fine  colander,  add  lemon  juice  and  water,  and 
freeze.  A  little  additional  sugar  may  be  required. 

APRICOT  SHERBET 

Double  the  proportions  in  the  above  recipe,  and  when  partly 
frozen,  add  the  white  of  an  egg,  or  a  beaten  whole  egg,  and  con- 
tinue to  freeze  until  firm.  When  in  season,  use  fresh  apricots, 
pared,  mashed  fine,  and  sweetened  to  taste,  in  the  place  of  the 
cooked  fruit. 

248  <USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


PEACH  SHERBET 

To  2  cups  of  peach  pulp  (preferably  fresh)  add  the  juice  of  2 
oranges  and  i  lemon,  i  scant  cup  sugar,  y2  cup  water,  and  i  egg 
white  or  a  beaten  whole  egg.  Mix,  and  freeze  the  same  as  for 
apricot  sherbet. 

GRAPE  SHERBET 

2  cups  grape  juice  J/j  cup  sugar  or  honey 

3  tablespoons  lemon  juice  i  cup  cream 

Blend  the  juices  and  the  sugar  or  honey,  and  turn  into  the 
freezer.  When  partly  frozen,  add  the  cream,  and  continue  freezing 
until  firm,  i  slightly  beaten  egg  may  be  used  in  the  place  of  the 
cream,  when  cream  is  unobtainable. 

ICE  CREAM  No.  1 

1  cup  cream  i  cup  milk 

YI  teaspoon  vanilla  flavor 

Use  a  minimum  of  sugar  or  honey  for  sweetening,  and  freeze 
the  same  as  for  sherbet. 

ICE  CREAM  No.  2 

2  cups  hot  milk  i  egg 

i  tablespoon  flour  A  sprinkle  of  salt 

l/3  cup  sugar  or  honey  2  cups  thin  cream 

i  teaspoon  vanilla  flavor 

Mix  the  sugar  and  the  flour  together,  add  a  sprinkle  of  salt  and 
the  egg  slightly  beaten,  and  blend  well.  Add  the  hot  milk  gradu- 
ally, stirring  as  it  is  being  added,  and  continue  to  stir  over  the  fire 
until  the  egg  is  cooked,  but  do  not  boil.  Remove  from  the  fire, 
and  let  cool.  Add  the  cold  cream  and  the  flavoring,  strain, 
and  freeze. 


(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  249 


XXIV.   PRINCIPLES  OF  CANNING  AND 
PRESERVING 

"And  nature  docs  require  her  times  of  preservation,  which  perforce 
I  .   .   .  must  give  my  tendance  to." 

ALL  kinds  of  fruit  and  most  vegetables  can  be  preserved  in 
cans  or  in  glass  jars  by  methods  easily  applied  in  the  home.  Dur- 
ing the  past  few  years,  much  experimental  work  has  been  carried 
on  by  worthy  organizations  and  clubs,  in  an  effort  to  perfect  an 
all-round,  satisfactory  home-canning  method, —  one  that  is  simple 
to  understand,  easy  to  follow,  and  does  not  require  expensive 
equipment  to  make  it  successful.  So  far  there  are  three  methods 
being  used,  and  the  good  points  as  well  as  the  weak  points  in  each 
become  manifest  as  we  study  them. 

1.  The  hot-pack  or  open-kettle  method,  cooking  in  a  kettle  the 
foods  to  be  canned,  either  in  their  own  juice  or  in  a  sirup,  then 
sealing  them  in  sterilized  jars.     This  method  is  successful  for  acid 
fruits  and  acid  vegetables,  but  will  not  do  for  non-acid  products, 
such  as  corn,  peas,  beans,  etc.    It  is  also  difficult  to  retain  the  shape 
and  color  of  the  products  canned  in  this  way. 

2.  The   three-day   intermittent   method   has   also  been   used   in 
canning  vegetables.     It  consists  in  packing  the  uncooked  products 
in  sterilized  jars,  filling  the  jars  with  water  or  sirup,  putting  the 
lids  in  place,  placing  the  jars  on  a  rack  in  a  boiler,  filling  the  boiler 
with  water  to  cover  the  tops  of  the  jars,  and  letting  the  water  boil 
around  the  jars  for  I  hour.     The  jars  are  then  set  aside  for  24 
hours.      The   next   day,   they   are   placed   back  in   the   vessel,   and 
cooked  in  boiling  water  for  I  hour  again.     They  are  then  set  aside 
for  24  hours   more,   and   the   cooking  is   repeated   the   third   day, 
which  completes  the  process.     The  first  boiling  destroys  the  bac- 

250  (USE  LEVEL  MEASUREMENTS  FOB  ALL  INGREDIENTS.) 


teria,  but  not  the  spores,  or  seeds.  As  soon  as  the  jars  cool,  these 
spores  germinate;  and  the  boiling  on  the  second  day  kills  this  crop 
of  bacteria  before  they  have  had  time  to  develop  spores.  Boiling 
on  the  third  day  is  not  always  necessary,  but  is  a  prevention  against 
possible  growths. 

While  the  theory  "back  of  this  method  is  absolutely  correct,  so 
far  as  the  keeping  qualities  of  the  food  are  concerned,  the  three 
days'  cooking  is  too  much  cooking  for  many  foods,  as  it  destroys 
both  the  color  and  the  flavor.  Moreover,  it  is  a  long  and  tedious 
work;  and  in  the  use  of  glass  jars,  the  prolonged  cooking  weakens 
the  seal.  While  the  above  method  is  a  sure  one,  especially  when 
sealed  tins  are  used,  the  same  results  may  be  obtained  by  a  much 
quicker  method,  and  with  keeping  qualities  fully  as  good. 

3.  The  cold-pack  method  seems  to  have  overcome  all  the  objec- 
tions in  the  foregoing  methods,  besides  presenting  new  and  tried 
theories.  This  method  simply  consists  in  packing  uncooked  foods 
in  jars,  then  cooking  them  in  the  closed  jars  for  a  given  length  of 
time,  figured  out  as  best  suited  to  each  food.  All  foods  do  not 
need  to  be  and  should  not  be  cooked  the  same  length  of  time,  and 
herein  is  where  the  cold-pack  method  is  most  successful.  Foods 
are  sterilized,  and  their  flavor  and  color  best  retained,  when  definite 
time-tables  are  followed,  which  have  been  developed  after  much 
experimenting.  In  carrying  out  the  cold-pack  method,  the  pro- 
cedure is  made  easy  by  observance  of  the  following  six  steps : 

1.  Preparation. —  The  materials  are  cleaned,  pitted,  peeled,  or 
sliced,   to   make   them   more    attractive,    and   to   avoid   preserving 
useless  material. 

2.  Blanching. —  This  means  to  parboil,  or  scald  a  given  length 
of  time,   which  varies    from    I   to   15   minutes,,   depending  on   the 
kind   of   product.      For  berries   and   soft    fruits,   the   blanching   is 
omitted.     After  washing  the  fruit  or  vegetables  in  cold  water,  as 
if  to  cook'  and  serve,  put  into  a  cloth  bag,  and  drop  into  boiling 
water   for   the   required   length   of  time,   counting  the  time   after 
boiling  begins. 

3.  Cold  Dip. —  Lift   the  bag  of  vegetables   or   fruit   from  the 
boiling  water,  and  immediately  plunge  into  cold  water,  lift,   and 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  25! 


SCIENCE  of  FOOD  ancf  COOKERY 


drain.     This  cold  dip  sets  the  color  and  shrinks  the  food  after  it 
has  been  in  the  boiling1  water. 

4.  Packing. — :  The  product  is  then   immediately  packed  in   hot 
jars.     In  the  case  of  fruits,  hot  sirup  or  hot  water  is  added.     In 
the  case  of  vegetables  (except  tomatoes),  hot  water  is  added,  with 
salt  in  the  proportion  of  I  level  teaspoon  to  each  quart  jar  of  food. 
The  sterilized  rubbers  and  tops  are  then  put  in  place.    If  using  the 
"composition  sealing  lid,"  secure  with  screw  band,  or  clamp.     If 
using  screw  top  jars  with  rubber  ring,  seal  only  partially,  using  the 
thumb  and  the  little  finger  only.     This  makes  it  possible   for  the 
steam  gendered  within  the  jar  to  escape,  and  prevents  breakage. 

5.  Hot-Water  Bath. —  In  a  vessel  containing  boiling  water  in 
which  the  jars  have  been  sterilized,  a  false  bottom  is  placed.    Upon 
this  the  jars  are  set  to  keep  them  from  resting  flat  on  the  bottom 
of  the  boiler,  and  thus  the  water  is  allowed  to  circulate  under  them. 
Wooden  laths,  wire,  or  wire  netting  will  answer  the  purpose. 

6.  Processing. —  Place  the  jars  on  the  rack  in  the  boiler.     Fill 
with  warm  water  to  cover  the  tops  of  the  jars  by  at  least  i  inch. 
This  will  prevent  any  liquid  from  being  lost  during  the  cooking,  as 
it  is  likely  to  be  if  the  water  does  not  cover  the  tops  of  the  jars,  or 
if  the  covers  are  adjusted  too  loosely.     The  time  is  counted  from 
the  moment  the  water  boils  up  well.    As  soon  as  the  time  is  up,  the 
water  is  lowered  by  dipping  out  a  portion,  the  jars  are  removed, 
and  the  covers  are  tightened:    When  using  jars  with  sealing  .com- 
position tops,  .secure  the  lids  with  screw  bands  or  clamps  before 
putting  them  into  the  water ;  and  when  the  processing  is  completed, 
set  the  jars  aside,  and  the  cooling  of  the  jars  seals  them.     Jars 
with  rubber  rings  and  screw  tops,  being  only  partially  sealed  while 
in  the  water  bath,  are  sealed  tightly  when  removed  from  the  boiling 
water,  and  inverted  to  test  the  seal. 

The  following  time-table  for  the  blanching  and  sterilizing  of 
some  of  the  more  common  foods  is  adapted  from  the  "Home 
Canning  Manual,"  1918,  published  by  the  National  War  Garden 
Commission,  Washington,  D.  C.  The  time  given  for  cooking  is 
for  quart  jars.  For  pint  .jars,  deduct  5  minutes.  For  2-quart 
jars,  add  30  minutes.  The  time  given  is  also  calculated  for  fresh, 

2C2  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


sound,  and  firm  vegetables  or  fruit.  For  vegetables  that  have 
been  gathered  over  24  hours,  increase  the  time  of  sterilization  by 
adding  one  fifth. 

TIME-TABLE  FOR  BLANCHING  AND   STERILIZING 


Blanching 

Hot-Water 

Water-Seal 

Steam  Pressure  in 
Pounds 

5  to  10 

10  to  15 

Vegetables 
Sweet  Corn  -  

Minutes 

5  to  10 
5  to  10 
5  to  10 
5  to  10 
5  to  10 
IS 
See  recipe 
to  loosen 
the  skins 

1# 

1/2 
IK 

I   tO  2 

Minutes 

180 
180 
1  80 

120 
1  2O 
120     . 
1  2O 
22 

20 
20 
2O 

16 
16 
16 
16 
30 

Minutes 

T20 

1  20 

120 
QO 
QO 
90 
90 

18 

12 
12 
12 

12 
12 
12 
12 
2O 

Minutes 

90 
60 
60 
60 
60 
60 
60 
15 

8 
8 
8 

10 
10 
IO 
10 
12 

Minutes 

60 
40 
40 
40 
40 
40 
40 

10 

Green  Peas    

Lima  Beans    

String  Beans   

Okra   

Greens    

Pumpkin    

Tomatoes    

Fruits 
Apples    • 

Pears    

Quinces    

Apricots     

Peaches    

Plums  

Berries   

Fruits  without  sugar  .  .  . 

VEGETABLES 

STRING  BEANS  No.  1 

Break,  remove  the  strings,  blanch,  cold  dip,  drain,  and  pack  into 
hot  glass  jars  or  tin  cans.  Add  boiling  water  to  fill  the  container, 
and  i  teaspoon  salt  to  the  quart  jar.  Adjust  the  rubber  rings,  and 
screw  on  the  caps  with  the  thumb  and  the  little  finger.  Seal  tin 
cans  completely.  Cook  for  the  length  of  time  given  above  for  the 
particular  kind  of  cooker  used. 

Note. —  With  the  addition  of  a  little  wholesome  acid,  such  as 
lemon  juice,  string  beans  may  be  canned  much  the  same  as  fruit. 


(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


17 


253 


SCIENCE  of  FOOD  ancf  COOKERY 


w 

An  example  is  given  in  the  following  recipe  for  string  beans. 
Other  vegetables  may  be  canned  in  like  manner  (if  the  taste  of 
acid  is  not  objectionable),  except  corn,  which  requires  half  again 
as  much  lemon  juice  as  do  string  beans. 

STRING  BEANS  No.  2 

Prepare  the  string  beans  as  in  the  preceding  recipe.  Add  boil- 
ing water  in  a  saucepan  barely  to  cover  the  beans,  with  salt  to 
taste.  Cover  (except  the  cover  must  be  drawn  to  one  side  far 
enough  to  allow  the  steam  tovescape),  and  let  boil  continuously  for 
30  or  35  minutes.  Lift  a  glass  jar  out  of  boiling  water,  and  put 
on  a  hot  scalded  rubber  ring.  Into  each  quart  jar  put  2  tablespoons 
lemon  juice,  and  fill  the  jar  with  boiling  beans.  Add  enough  of 
the  boiling  liquid  to  overflow  the  jar;  then  screw  the  cap  on  tightly, 
invert,  and  let  cool. 

SWEET  CORN 

Remove  the  husk  and  the  silk,  blanch,  dip,  drain,  and  cut  from 
the  cob.  Pack  immediately  into  jars  or  tin  cans,  to  within  y2  inch 
of  the  top.  Add  a  teaspoon  of  salt  to  the  quart,  and  fill  with 
boiling  water.  Put  on  the  rubber  rings,  and  screw  the  caps  on 
with  the  thumb  and  the  little  finger.  (Seal  tin  cans  completely.) 
Cook  for  the  length  of  time  given  in  the  table,  for  the  particular 
kind  of  cooker  used. 

PUMPKIN,  WINTER  SQUASH,  ETC. 

Break  open,  and  remove  the  seeds  and  the  stringy  fiber.  Peel, 
cut  into  small  pieces,  and  boil  until  thick.  Pack  into  jars,  and 
sterilize  for  the  length  of  time  given  for  the  particular  kind  of 
cooker  used. 

TOMATOES 

Blanch,  dip,  drain,  and  remove  the  skins  and  the  hard  part 
near  the  stem  end.  Cut  into  halves  or  quarters,  and  pack  into  jars 
or  tin  cans,  with  a  teaspoon  of  salt  to  each  quart.  Put  on  rubber 
rings,  and  adjust  the  caps  the  same  as  for  corn.  (Seal  tin  cans 
completely.)  Cook  for  the  length  of  time  given  for  the  particular 
kind  of  cooker  used. 

254  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


TOMATOES  (Hot  Pack) 

Prepare  the  tomatoes  the  same  as  in  the  preceding  recipe,  and 
place  in  an  open  kettle.  Bring  gradually  to  the  boiling  point, 
and  let  simmer  until  thoroughly  cooked  through.  Have  the  jars  and 
the  caps  sterilized.  Lift  them  one  at  a  time  out  of  boiling  water, 
adjust  the  rubber,  and  fill  with  boiling  tomato.  Put  on  the  cap,  and 
screw  down  tightly,  being  careful  not  to  touch  the  inner  part  of 
jar,  rubber,  or  jar  cap  with  the  fingers  in  handling.  Invert  and 
let  cool. 

PRESERVATION  IN  SALT 

Vegetables  can  be  preserved  more  cheaply  than  in  cans  or  jars, 
and  more  simply  for  household  use  than  by  drying.  The  method 
makes  use  of  the  preservative  qualities  of  salt.  The  following 
formula  is  given  out  by  the  Division  of  Viticulture,  College  of 
Agriculture,  Berkeley,  California: 

"The  vegetables  are  first  washed  and  sliced.  Weigh  them,  and 
take  i  pound  of  salt  for  each  2  pounds  of  prepared  vegetables.  A 
layer  of  salt  is  first  placed  on  the  bottom  of  the  crock  or  barrel, 
and  then  a  layer  of  vegetables.  Similar  layers  are  alternated  until 
the  vessel  is  full,  finishing  with  a  layer  of  salt.  A  wooden  cover 
is  then  applied,  and  weighted  with  a  stone  or  similar  object  that 
will  not'  be  acted  upon  by  the  brine.  After  a  few  days,  there  will 
be  a  considerable  shrinkage  in  volume,  and  the  vessel  can  be  filled 
with  more  layers,  and  weighted  as  before.  These  methods  are 
suitable  for  most  root  vegetables,  string  beans,  cabbage,  and  cu- 
cumbers. The  large  quantities  of  salt  used  in  these  methods  must 
be  removed  by  soaking  before  the  vegetables  can  be  eaten." 

PRESERVATION  OF  EGGS 

(Water-Glass  Method) 

Eggs  may  be  kept  from  8  to  10  months,  at  small  expense,  by 
the  use  of  water  glass ;  and  a  little  timely  effort  in  this  respect  may 
prove  of  great  value  when  the  price  of  eggs  is  prohibitive.  For 
success  in  preserving  eggs  by  water  glass,  a  little  caution  on  the 
following  points  is  positively  necessary: 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.)  255 


SCIENCE  of  FOOD  ancf  COOKERY 


The  eggs  must  be  absolutely  fresh,  preferably  not  more  than 
2  days  old.  (Infertile  eggs  are  the  best.)  The  shells  must  be 
clean,  and  free  from  the  smallest  crack.  Clean  crocks  are  the  best 
containers,  and  preferably  not  over  2  or  3  gallons  for  family  use, 
as  the  eggs  at  the  bottom  of  a  large  crock  are  liable  to  crack,  and 
they  will  be  used  last. 

Water  glass  is  a  pale,  yellow,  odorless,  sirupy  liquid,  and  is 
known  to  the  chemist  as  silicate.  Use  I  part  silicate  to  9  parts 
water  distilled,  or  boiled  and  cooled.  Mix  well.  Fill  the  crock 
half  full  of  the  liquid,  and  place  the  eggs  in  it  carefully,  so  as  to 
avoid  cracking  the  shells.  The  eggs  may  be  added  a  few  at  a  time, 
if  desired,  until  the  container  is  about  full.  The  liquid  should 
extend  constantly  2  inches  above  the  eggs  in  the  container.  Cover 
the  crock,  and  set  in  a  cool,  dark  place.  If  the  liquid  evaporates, 
it  should  be  replaced  with  boiled  and  cooled  water. 

For  use,  rinse  in  cold  water,  and  use  immediately.  For  boiling 
purposes,  they  are  good  for  at  least  6  months,  and  should  first  have 
a  tiny  hole  pricked  in  the  large  end,  to  obviate  cracking,  as  the 
pores  of  the  shell  are  sealed  tight  from  the  silicate.  After  7 
months,  the  white  becomes  thinner,  and  the  yolk  membrane  more 
delicate.  Nevertheless  they  are  good  for  cakes,  custards,  scrambled 
eggs,  and  for  cooking  purposes  generally,  up  to  10  or  12  months. 

FRUITS 

Fruits  are  usually  slightly  acid,  and  in  general,  do  not  support 
bacterial  growth.  Thus  canned  fruits  are  more  commonly  fer- 
mented by  yeasts,  if  improperly  sterilized.  The  yeast  plant  is 
destroyed  by  heat  at  less  than  boiling  temperature ;  hence  the 
destruction  of  bacteria  may  be  left  out  of  consideration  in  the 
canning  of  fruits. 

Fruit  should  not  be  subjected  to  -long  cooking,  but  should  be 
cooked  only  long  enough  to  insure  its  preservation.  A  large  quan- 
tity of  sugar  spoils  the  flavor  of  the  fruit,  and  is  likely  to  make  it 
less  easily  digested. 

2-g  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SELECTION  OF  FRUIT 

The  selection  of  fruit  is  one  of  the  first  steps  toward  successful 
canning-.  The  flavor  is  not  developed  until  the  fruit  is  fully  ripe; 
but  the  fruit  is  at  its  best  for  canning  and  for  jelly  making  just 
before  it  is  perfectly  ripe.  In  all  the  soft  fruits,  the  fermentative 
stage  follows  closely  upon  the  perfectly  ripe  stage.  Therefore 
underripe  fruit  is  better  than  overripe,  for  canning  purposes.  This 
is  especially  important  in  jelly  making,  for  the  reason  that  in  the 
overripe  fruit,  the  pectin  begins  to  lose  its  jelly-making  quality. 
The  fruit  should  be  carefully  sorted ;  perfectly  ripe  fruit  and 
unripe  fruit  should  not  be  cooked  in  the  same  jar. 

SIRUPS 

The  quantity  of  sugar  that  should  be  used  will  vary  with  the 
kind  of  fruit,  and  somewhat  with  the  locality  in  which  it  is  grown. 
The  following  may  be  taken  as  an  average ;  more  or  less  sugar 
may  be  used  as  the  case  may  require. 

Apricots,  2  to  2^/2.  quarts  water  to  I  quart  sugar 

Peaches,  2^/2  to  3  quarts  water  to  i  quart  sugar 

Pears,  3  to  4  quarts  water  to  I  quart  sugar 

Plums,  I  to  \y2  quarts  water  to  i  quart  sugar 

STERILIZING  THE  FRUIT 

Prepare  the  fruit  by  paring  and  coring,  and  blanching  such 
fruits  as  require  blanching,  and  pack  in  hot  glass  jars.  Fill  with 
hot  sirup,  care  being  exercised  so  as  not  to  break  the  jars.  Put 
on  the  scalded  rubber  rings,  and  screw  the  tops  on  with  the  thumb 
and  the  little  finger.  Set  the  jars  on  the  false  bottom  of  the  boiler 
(water  bath),  and  add  water  about  the  same  temperature  as  the 
jars,  to  cover  them  about  I  inch.  Bring  gradually  to  a  boil,  and 
cook  for  the  length  of  time  given  in  the  table,  for  the  particular 
kind  of  cooker  used. 

Let  soft  fruits  that  have  not  been  blanched  before  being  packed 
into  the  jars,  stand  for  half  an  hour  after  being  filled  with  hot 
sirup,  before  cooking,  in  order  that  the  fruit  may  absorb  water, 
and  they  will  not  break  down  so  easily  in  the  cooking,  but  will 
more  nearly  resemble  fresh  fruit. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  257 


SCIENCE  of  FOOD  and  COOKERY 


ABOUT  BERRIES 

Berries  are  a  very  delicate  fruit,  and  break  down  very  easily 
when  canned  by  the  cold-pack  method,'  and  because  of  this,  are 
generally  cooked  in  the  open  kettle.  For  each  quart  of  berries,  use 
i  cup  of  granulated  sugar.  Put  a  layer  of  berries  into  a  granite 
dish,  sprinkle  with  sugar,  cover  with  another  layer  of  berries,  and 
so  on.  If  extra  juice  is  desired  on  the  fruit,  a  little  water  may  be 
added.  Let  the  berries  and  svigar  stand  in  a  cool  place  for  several 
hours;  then  drain  off  the  juice,  and  bring  to  a  boil.  Pour  in  the 
berries  carefully,  and  shake  the  dish  once  in  a  while  to  keep  the 
fruit  heating  evenly.  As  soon  as  it  comes  to  a  good  boil,  draw 
the  saucepan  to  the  edge  of  the  stove,  and  dip  into  hot  jars  with  a 
handled  cup.  Put  the  covers  on  quickly,  and  screw  them  on.  tight. 
Lay  the  jars  on  the  side,  and  turn  them  once  in  a  while  during  the 
cooling;  and  when  they  are  cold,  and  set  upright,  the  berries  will 
be  evenly  distributed  through  the  jar. 

CANNING  FRUIT  WITHOUT  SUGAR 

Fruit  of  any  kind  suitable  for  canning  may  be  preserved  with- 
out sugar.  The  sugar  can  be  added  when  the  fruit  is  used,  exactly 
as  is  done  with  fresh  fruit.  If  the  fruit  when  canned  is  thoroughly 
ripe,  it  may  be  eaten  without  any  additional  sugar,  and  is  sweet 
enough  for  many  tastes.  The  riper  the  fruit,  provided  it  is  sound, 
the  more  sugar,  flavor,  and  nutriment  it  contains. 

Ripe  fruits  are  excellent  for  making  butters.  About  i  cupful 
of  sugar  to  12  cupfuls  of  fruit  pulp  should  be  used  if  sweet  butter 
is  desired;  but  the  following  recipe,  if  followed,  will  give  a  butter 
which  has  a  sweetness  and  flavor  that  are  greatly  relished,  without 
the  use  of  sugar. 

APRICOT  BUTTER 

Select  overripe  fruit,  the  riper  the  better,  provided  it  is  good. 
Wash  and  pit.  Put  through  a  colander,  rejecting  the  skins.  Do 
not  heat  the  fruit  in  the  skins,  as  that  extracts  a  strong  acid  flavor. 
Cook  the  pulp  down  to  the  desired  stiffness,  adding  neither  water 
nor  sugar.  Pour  into  glass  jars,  with  rubbers  on,  and  screw  the 
covers  down  tight.  Place  on  the  false  bottom  of  a  water  bath,  and 
into  the  boiler  pour  water  the  same  temperature  as  the  fruit,  until 

2=8  <USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


it  reaches  about  two  thirds  the  height  of  the  jars.  Cook  for  20 
minutes  after  boiling  begins.  This  last  boiling  is  to  make  sure  that 
the  sterilization  of  the  fruit  is  complete,  and  thus  insure  its  keeping 
qualities.  Remove  the  cover  from  the  boiler,  tighten  the  covers 
again,  invert,  and  let  cool. 

JELLY  MAKING 

Because  of  the  concentration  of  a  large  amount  of  cane  sugar 
in  jelly,  it  is  unwholesome,  and  should  be  used  sparingly,  if  at  all. 
Most  women,  however,  desire  to  put  up  a  few  glasses  of  jelly  to 
have  on  hand  for  special  purposes,  and  a  few  recipes  will  be  given 
for  the  kinds  most  commonly  used.  The  fruit  juice  can  be  put  up 
in  glass  jars,  the  same  as  canned  fruit,  if  desired,  and  the  jelly 
made  as  needed. 

Large  fruits,  such  as  apples,  should  yield  about  3  quarts  of 
strained  juice  from  8  quarts  of  fruit  and  4  quarts  of  water.  Juicy 
plums  will  require  only  3  or  3^/2  quarts  of  •  water  to  8  quarts  of 
fruit.  Add  the  water  to  the  fruit,  and  simmer  slowly  until  clone. 
Then  hang  up  in  a  bag  to  drip.  The  time  of  boiling  the  juice  after 
adding  the  sugar  will  depend  on  the  concentration  of  the  fruit 
juice,  the  proportion  of  sugar,  and  the  pectin,  and,  in  all  proba- 
bility, the  degree  of  acidity.  The  two  principal  causes  of  failure 
in  jelly  making  are :  first,  the  common  practice  of  adding  too  much 
sugar;  second,  the  differing  composition  of  fruit  juices. 

In  a  dry  time,  the  juice  in  fruit  is  not  very  abundant,  and  the 
percentage  of  sugar  is  high.  On  the  other  hand,  if  fruit  is  picked 
after  a  rain,  the  amount  of  water  in  the  juice  is  increased.  As  a 
result,  the  fruit  from  the  very  same  tree  yields  juice  with  less  sugar 
after  a  rain.  These  facts  will  explain  why  the  amount  of  sugar 
that  must  be  added  to  make  the  juice  "jell"  varies  at  different  times. 

PLUM  JELLY 

If  the  juice  is  very  much  diluted,  it  should  be  boiled  before  the 
sugar  is  added,  to  concentrate  it,  so  that  the  cooking  after  the 
sugar  is  added  will  not  be  too  long..  To  each  quart  of  juice,  add  I 
quart  of  sugar,  bring  to  a  boil,  skim,  and  let  boil  gently  until,  when 
a  spoon  is  dipped  into  the  jelly  and  lifted,  it  is  coated  with  jelly. 

(USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIEOTS. )  2$Q 


SCIENCE  of  FOOD  antf  COOKERY 


Then  pour  into  hot  glasses,  and  set  away  until  cool.  Another  test 
used,  perhaps  more  frequently,  is  the  cooling  test.  Drop  a  tea- 
spoonful  of  the  jelly  into  a  saucer,  set  in  a  cool  place,  and  stop  the 
boiling  of  the  jelly  until  you  determine  whether  the  mixture  will 
set.  As  soon  as  the  jelly  is  hardened,  pour  a  thin  coat  of  hot 
paraffin  over  the  top  of  each  glass,  and  it  is  ready  to  store. 

CURRANT  JELLY 

Select  currants  that  are  not  too  ripe.  Wash  them,  but  do  not 
stem.  Drain  well.  Mash  a  small  quantity  at  a  time  in  a  stone 
crock,  with  a  potato  masher,  and  squeeze  through  cloth.  Then 
strain  the  juice  again  without  squeezing,  so  that  the  liquid  may  be 
clear.  Put  the  liquid  on  the  fire,  in  a  porcelain-lined  kettle,  and 
bring  to  a  boil.  Heat  the  sugar  in  the  oven  separately ;  and  when 
the  juice  has  boiled  from  15  to  20  minutes,  stir  in  the  hot  sugar, 
quart  for  quart,  and  continue  stirring  until  it  is  dissolved.  Bring 
to  a  boil,  skim,  and  let  boil  2  minutes.  Take  glasses  out  of  hot 
water,  fill  them  with  the  boiling  liquid,  and  set  away  until  jellied. 
Then  cover  with  paraffin,  as  usual. 

CRANBERRY  JELLY 

I  quart  cranberries  I  pint  water 

I  pint  sugar 

Pick  berries  over,  wash,  and  drain  well.  Add  I  pint  water  to 
the  berries,  and  let  boil  8  minutes  after  boiling  begins.  Mash 
through  a  colander,  add  sugar,  and  bring  to  a  boil.  Skim,  and  let 
boil  gently  for  4  minutes.  Then  pour  into  hot  glasses  or  jars. 
When  set,  pour  hot  paraffin  over  the  top  of  each  glass. 

CRANBERRY  SAUCE 

I  quart  cranberries  3  cups  water 

iJ/2  cups  sugar 

Pick  over  the  berries  carefully,  wash,  and  drain.  Bring  the 
water  and  sugar  to  a  boil,  add  the  berries,  and  let  boil  slowly  for 
15  minutes;  then  set  aside  to  cpol. 


26O  <USB  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


XXV. 
MISCELLANEOUS  RECIPES 


"Diet  cures  mair  than  doctors." 


BUTTER  SUBSTITUTES 

THE  great  increase  in  tuberculosis  in  cattle,  together  with  the 
continued  rise  in  the  price  of  all  classes  of  foodstuffs,  has  created 
a  desire  for  some  substitute  for  dairy  butter  which  will  be  less 
expensive,  yet  wholesome  and  appetizing.  There  are  various  com- 
mercial brands  of  vegetable  butter  now  on  the  market,  put  up  in 
convenient  form,  and  used  by  many,  both  for  table  use  and  also 
for  cooking  purposes.1  When  such  cannot  be  obtained,  the  follow- 
ing preparations  may  be  used  with  good  results.  For  use  in  the 
recipes  throughout  this  book,  dairy  butter  may  be  substituted  in 
the  place  of  vegetable  butter,  when  preferred,  the  same  proportion 
being  used  as  of  the  vegetable  butter. 

Emulsified  Vegetable  Oil 

Secure  a  high  grade  of  cottonseed  or  corn  oil.  Beat  I  egg 
slightly,  and  add  the  oil,  a  few  drops  to  begin  with,  beating  con- 
stantly and  increasing  the  oil  gradually.  Add  2  teaspoons  of  lemon 
juice,  then  more  oil,  until  3  cups  of  oil  have  been  used,  and  the 
mixture  is  smooth  and  quite  thick.  Salt  to  taste,  put  into  a  well 
covered  crock,  and  use  the  same  as  dairy  butter. 

Vegetable  Butter 

Take  any  good  brand  of  solid  vegetable  fat,  such  as  a  good 
coconut  product,  or  hydrogeriated  vegetable  fat. 

a.  Scrape  well  colored  carrots,  and  press  out  the  juice  through 
a  cheesecloth.  Put  the  vegetable  fat  into  a  bowl,  add  salt  to  taste, 

1  The  mention  of  a  proprietary  substance  in  a  recipe  must  not  be  taken  as  a  guar- 
antee by  the  authors.  Our  knowledge  of  the  manufacture  of  these  fats  is  necessarily 
limited ;  but  we  have  reason  to  believe  they  are  wholesome,  and  contain  no  animal  fat. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  2(?I 


SCIENCE  of  FOOD  and  COOKERY 


and  work  in  enough  of  the  carrot  juice  to  give  the  color  of  dairy 
butter.  Cool,  mold  on  a  dish,  and  use  the  same  as  dairy  butter. 
The  carrot  juice  imparts  a  good  flavor,  and  is  rich  in  vitamine 
constituents. 

b.  To  il/2  cups  of  solid  vegetable  fat,  add  3  tablespoons  cream 
or  canned  milk,  and  work  into  the  fat.  Add  salt  to  taste,  2  or  3 
tablespoons  lemon  juice,  and  vegetable  butter  color  to  give  the 
color  of  dairy  butter.  Work  with  a  spoon  until  well  blended,  cool, 
and  use  the  same  as  dairy  butter. 

PASTEURIZED  MILK 

Experiments  made  by  the  Bureau  of  Animal  Industry  (Refer- 
ence—  M-2.  212.  9),  United  States  Department  of  Agriculture, 
Washington,  D.  C.,  have  shown  that  the  tubercle  bacilli  and  the 
bacilli  of  typhoid  were  killed  when  milk  in  which  either  of 
these  organisms  had  been  placed  experimentally  was  kept  at  a 
temperature  of  140°  F.  (60°  C. )  for  20  minutes;  also  that  heating 
milk  to  185°  F.  in  the  so-called  "flash"  Pasteurizing  apparatus,  and 
then  cooling  it,  serves  to  destroy  any  tubercle  bacilli  that  may 
be  present. 

Method. —  Place  a  rack  or  a  piece  of  thick  wire  netting  in  the 
bottom  of  a  pail  or  a  large  saucepan.  Arrange  the  bottles  of  milk 
on  the  rack.  Wipe  the  mouths  and  caps  of  the  bottles  with  a  wet 
cloth,  but  do  not  remove  the  caps.  Make  an  opening  in  the  cap  of 
one  of  them,  large  enough  to  insert  a  thermometer,  which  must  be 
previously  sterilized.  Surround  the  bottles  with  cold  water  until 
the  water  reaches  nearly  to  the  top  of  the  bottles.  Place  over  the 
fire,  and  bring  quickly  to  the  temperature  of  150°  F.,  as  indicated 
by  the  thermometer  within  the  bottle.  Remove  from  the  saucepan, 
cover  with  a  cloth,  and  let  stand  on  the  table  for  20  minutes,  after 
which  cool  gradually  by  setting  the  bottles  into  warm  water,  then 
cooler,  and  lastly  cold  water.  Set  on  ice  if  it  is  available,  and  do 
not  remove  the  caps  until  the  milk  is  needed. 

BUTTERMILK 

The  therapeutic  value  of  buttermilk  is  well  known  to  the 
medical  profession.  People  who  suffer  of  such  diseases  as  acute 

262  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  and  COOKERY 


diarrhea,  gastritis,  and  intestinal  diseases,  during  the  hot  season, 
often  find  the  use  of  sour  milk  one  of  the  best  means  of  combating 
the  trouble.  The  claim  put  forth  is  that  many  of  the  putrefactive 
germs  of  the  large  intestine  are  gradually  replaced  by  the  harmless 
lactic  acid  germs.  In  the  making  of  buttermilk  from  acid-forming 
ferments,  the  procedure  is  much  the  same  in  each  case.  The  milk 
is  first  boiled,  in  order  to  destroy  the  other  germs  that  are  always 
found  in  milk;  then  the  milk  is  kept  at  a  temperature  favorable  to 
the  growth  of  these  beneficent  germs,  varying  somewhat  with  each 
kind  of  ferment. 

YOGURT 

Yogurt  tablets  contain  the  bacillus  Bulgaricus,  which  grows 
actively  in  milk  at  the  temperature  of  the  human  body,  but  grows 
much  more  rapidly  at  a  temperature  of  about  115°  F.  Yogurt 
tablets,  like  other  lactic  acid-forming  ferments,  contain  the  active 
ferment  in  a  latent  form;  thus  it  takes  a  number  of  hours  for 
them  to  develop  actively.  For  rapid  growth,  it  is  necessary  that 
the  temperature  of  the  milk  should  be  maintained  at  about  115°. 
At  a  lower  temperature,  the  bacillus  Bulgaricus  grows  more 
slowly;  and  below  98°,  it  ceases  to  grow. 

Many  fail  in  their  attempts  to  make  yogurt  buttermilk,  because 
of  their  ignorance  of  the  fact  that  this  milk  ferment  requires  a 
much  higher  temperature  for  growth  than  do  other  milk-souring 
ferments.  Success  in  making  yogurt  depends  largely  on  observing 
these  few  points : 

Starter. —  Heat  I  cup  of  milk  to  the  boiling  point  in  a  double 
boiler,  and  keep  at  that  temperature  for  about  10  minutes ;  then 
set  in  a  pan  of  cold  water,  and  cool  to  about  115°.  Dissolve  2 
yogurt  tablets  in  a  little  milk,  and  add  to  the  warm  milk.  Mix, 
cover,  and  set  on  the  top  of  a  boiler  of  hot  water,  wrapped  in  a 
cloth  so  as  to  keep  the  temperature  of  the  mixture  as  nearly  uni- 
form as  possible.  Renew  the  hot  water  in  the  boiler  every  hour  or 
so,  until  the  milk  begins  to  coagulate,  which  will  require  all  the 
way  from  8  to  12  hours.  Then  set  in  a  cold  place;  and  in  12 
hours,  you  have  your  starter. 

(USE  LEVEL  MEASUREMENTS  FOR  ALL  INGREDIENTS.)  263 


SCIENCE  of  FOOD  ancC  COOKERY 


Yogurt. —  Sterilize  a  quart  of  milk,  and  cool  to  about  110°  to 
115°  F.  Add  l/4  cup  of  the  starter  to  begin  with,  first  having 
beaten  it  with  a  whip  to  make  it  smooth.  Mix,  and  set  in  a  warm 
place,  the  same  as  for  the  starter,  for  about  5  to  8  hours,  or  until 
it  coagulates;  then  put  in  a  cold  place.  Beat  with  an  egg  whip 
before  serving.  The  starter  is  not  good  to  drink,  and  need  not  be 
kept  after  the  first  batch  of  yogurt  is  made;  but  reserve  a  portion 
of  this  batch  as  starter  for  the  next.  Use  less  and  less  of  the 
starter  as  it  grows  older,  until  a  quart  of  milk  can  be  soured  with 
2  teaspoons  of  yogurt  starter.  If  the  buttermilk  tastes  too  acid,  or 
if  it  is  covered  with  a  thin  whey,  use  less  of  the  starter.  Just  so 
it  coagulates,  that  is  the  main  objective.  Use  as  little  of  the  starter 
as  possible  to  accomplish  that  purpose. 

LACTOSA 

Lactosa  may  be  made  successfully  with  less  warming  than 
yogurt ;  and  for  this  reason,  it  is  preferred  by  some.  It  may  be 
made  by  adding  i  tablet  to  a  gallon  of  scalded  and  warm  milk,  and 
letting  it  stand  in  a  warm  place  for  from  10  to  20  hours,  until  it 
coagulates;  or  make  the  same  as  yogurt,  using  about  the  same 
amount  of  starter  for  the  same  amount  of  milk,  and  simply  wrap 
in  a  cloth  until  coagulated,  which  will  require  from  8  to  12  hours 
if  not  kept  warm  throughout. 

COTTAGE  CHEESE  No.  1 

Set  a  dish  containing  yogurt  or  lactosa  in  a  pan  of  hot  water, 
cover,  and  heat  until  the  milk  forms  into  a  curd ;  then  set  on  a  table 
and  let^  cool.  Pour  into  cheesecloth  and  hang  up  to  drain.  Rub 
smooth  with  a  little  Pasteurized  cream,  yogurt,  or  canned  milk,  and 
a  little  salt,  and  serve. 

COTTAGE  CHEESE  No.  2 

Pour  boiling  water  into  clabbered  milk  until  whey  forms.  Let 
cool  15  minutes  or  longer;  then  strain  as  usual. 

NOODLES 

i  egg  About  1%  cups  white  flour 

i  tablespoon  milk  A  few  grains  of  salt 

264  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


Beat  the  egg  slightly  with  a  fork.  Add  the  milk,  a  sprinkle 
of  salt,  and  flour  sufficient  to  make  a  dough  that  will  not  stick  to 
the  board.  Divide  in  2  pieces,  and  roll  out  to  the  thickness  of 
paper,  having  the  board  and  the  dough  well  floured  while  rolling 
out.  Let  dry  for  a  few  minutes;  then  cut  in  strips  iJ/2  inches 
wide,  pile  in  tiers,  and  cut  crosswise  into  fine  shreds  with  a  sharp 
knife.  These  will  keep  well  if  properly  dried  after  shredding. 
BROWNED  FLOUR 

Sift  white  flour  into  a  baking  pan,  put  into  a  good  oven,  and 
bake  to  a  nice  brown,  stirring  often,  so  that  it  may  be  uniform  in 
color  and  not  scorched.     Sift  again,  and  keep  for  use  as  needed. 
CREAM  ROAST  FLOUR 

Sift  flour  into  a  baking  pan,  about  2  inches  deep.  Put  into  a 
moderate  oven,  and  stir  often  until  lightly  toasted,  but  not  browned 
at  all.  Sift  again,  and  keep  for  use  as  needed. 

BREAD  CROUTONS 

Trim  the  outer  crust  from  stale  bread.  Cut  into  ^-inch  cubes. 
Bake  in  an  oiled  baking  pan,  stirring  often,  until  a  light  brown  all 
the  way  through.  For  soup  croutons,  cut  the  bread  into  ^4-inch 
cubes,  and  bake  the  same  as  above. 

HOMEMADE  CEREAL  COFFEE 
Ys  cup  corn  meal  J/3  cup  molasses 

2  cups  bran  l/2  cup  boiling  water 

Mix  the  dry  ingredients  in  a  bowl.  Add  the  hot  water  to  the 
molasses,  and  mix  well.  Pour  the  wetting  on  the  grain,  rub  be- 
tween the  hands,  and  mix  thoroughly.  Put  into  a  baking  pan,  and 
bake  in  a  good  oven  until  well  burned,  stirring  often,  so  that  the 
color  may  be  uniform  and  almost  black. 

FAVORITE  SOY  BEAN  COFFEE 

Put  a  layer  of  soy  beans  (preferably  the  yellow  kind)  into  a 
shallow  baking  pan,  and  roast  in  a  medium  oven  until  when  a 
kernel  is  broken  open,  it  is  the  color  of  ordinary  roasted  coffee. 
Remove  from  the  oven,  grind  through  a  food  mill  set  quite  fine,  and 
use  in  the  same  manner  as  ordinary  coffee.  Add  boiling  water, 
bring  to  a  boil,  and  let  stand  on  the  edge  of  the  stove  under  cover 
for  10  minutes ;  then  strain. 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  265 


SCIENCE  of  FOOD  and  COOKERY 


SOUP  ROYALE 

Separate  2  eggs,  and  add  2  tablespoons  of  milk  to  the  whites, 
and  the  same  amount  to  the  yolks.  Beat  only  slightly  with  a  silver 
fork,  to  mix  ingredients  thoroughly,  adding  a  sprinkle  of  salt  to 
each.  Oil  2  small  cups  or  molds,  and  have  the  bottoms  lined  with 
a  piece  of  paper.  Pour  into  the  separate  molds,  set  in  a  pan  of 
water,  and  poach  in  the  oven  until  set ;  then  remove,  and  set  in  cold 
water  to  cool.  Cut  in  diamond  shapes  or  dice,  and  use  as  garniture 
for  any  clear  soup  or  broth.  » 

NUT  AND  FRUIT  BARS 

il/2  cups  dried  figs  or  seeded       3/3  cup  ground  walnuts 

raisins,  or  both  l/s  cup  gluten  meal  or  cracker  crumbs 

Wash  the  figs,  place  on  a  baking  sheet,  and  put  into  the  oven 
until  hot  through ;  then  remove.  Grind  the  nuts  through  the  mill 
first,  then  the  fruit.  Mix  with  the  cereal,  and  grind  all  together 
twice ;  then  roll  out  YZ  inch  thick,  and  cut  into  small  squares. 

GRANO  CEREAL 

2  cups  pastry  flour  J4  CUP  corn  meal 

Yz  cup  rolled  oats  Large  J/2  cup  water 

J4  teaspoon  salt 

Mix  all  the  dry  ingredients.  Add  the  water  slowly,  stirring 
constantly  through  the  flour,  so  as  to  avoid  getting  any  particles  of 
flour  too  wet,  and  mix  to  a  stiff  dough.  Work  on  the  board  for  a 
few  moments;  then  roll  out  Y\  inch  thick,  cut  into  strips,  lay  in 
a  baking  pan,  prick  with  a  fork,  and  bake  to  a  light  brown  color. 
When  cold,  grind  through  a  food  chopper,  using  a  coarse  knife. 

POP  CORN  BALLS 

i  tablespoon  vegetable  butter      l/$  cup  sugar 
2/3  cup  molasses  2  quarts  freshly  popped  corn 

A  sprinkle  of  salt 

Melt  the  butter  in  a  saucepan,  add  the  molasses  and  the  sugar, 
and  stir  until  the  sugar  is  dissolved.  Let  boil  gently  until  when  a 
little  is  dropped  into  cold  water,  it  becomes  brittle.  Pour  imme- 
diately over  the  slightly  salted  pop  corn,  folding  the  corn  over  and 
over  as  it  is  being  added.  Butter  the  fingers,  and  shape  at  once 
into  balls.  A  few  chopped  walnuts  added  to  the  corn  improve  it. 

266  (USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


XXVI. 
WARMED-OVER  DISHES 


THE  following  is  a  list  of  dishes  that  are  suitable  for  preparing 
the  day  before  they  are  to  be  served,  and  reheating,  browning,  or 
baking,  as  the  case  may  be,  such  as  "Sabbath  dinner,"  picnic  din- 
ner, etc.  In  all  the  following-  dishes,  the  food  is  prepared,  cooked, 
and  seasoned  the  day  before  it  is  used;  and  in  the  case  of  most  of 
them  that  require  a  sauce  or  gravy,  they  are  mixed,  ready  for 
warming  in  the  oven  or  over  the  open  fire. 


BREAKFAST  CEREALS,  TOASTS,  ETC.— Page  216 
SOUPS  — Page  122 


Vegetable  broth,  124 
Potato  with  dumplings,  124 
Vegetable  chowder,  124 
Noodle,  126 
Cream  of  tomato,  130 
Fruit  soup,  131 


Puree  of  brown  beans,  126 
Puree  of  lentils,  126 
Tomato  bisque,  127 
Cream  of  Lima  bean,  128 
Cream  of  peas,  129 
Cream  of  corn,  130 


ENTREES  — Page  132 


Savory  hash,  134 
Lentil  and  potato  hash,  135 
Nut  and  potato  pie,  135 
Favorite  lentil  patties,  141 
Rice  and  nut  patties,  141 
Bean  and  potato  pie,  142 
Bean  and  macaroni  pie,  143 
Lentil  and  rice  loaf,  147 
Macaroni  family  style,  143 
Vegetable  loaf  en  aspic,  151 
Baked  garbanzos,   156 


(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.) 


Potato  and  noodle  stew,  138 
Lentil  and  potato  stew,  138 
Bean  and  macaroni  stew,  141 
Macaroni  au  gratin,  144 
Macaroni  egg  sauce,  144 
Noodles  au  gratin,  145 
Spaghetti  in  tomato,  148 
Spaghetti  and  cornlet,   149 
Corn  tamale,  152 
Eggplant  saute,  family  style,  142 
Stewed  Lima  beans,  154 

267 


SCIENCE  of  FOOD  antf  COOKERY 


VEGETABLES  —  Page  161 


Stewed  tomato,   163 

Breaded  tomato,  163 

Stewed  corn.  164 

Corn  with  bell  peppers,  164 

Spinach,   167 

Greens,   168 

Green  peas,  162 

Stewed  Okra  with  tomato,   173 

Creamed  potato,  177 


Summer  squash,   169 
Winter  squash,  170 
Green  Lima  beans,  171 
Succotash,    171 
Italian  beets,   167 
Cauliflower  au  gratin,  173 
Warmed  mashed  potato,  175 
Mashed  potato  cakes,  176 


SALADS  — Page  178 


Lettuce  and  tomato,   181 
Combination  salad   No.   i,   181 
Cucumber  au  natural,  182 
Potato  salad,  184 
Beet  and  potato,   184 
Beets  in  lemon,  187 
Beet  and  egg,  185 
Italian  salad,  184 


Fruit  salad,  187 
Fruits  and  nuts,  188 
Prune  and  pecan  nut,  188 
Raisin  salad,  189 
Macaroni  salad,  185 
Macaroni  and  olive,  185 
Egg  salad,   185 
Nut  and  celery,  185 


DESSERTS  — Page  190 


Graham  fruit  pudding,  192 
Fruit  tapioca,   193 
Lemon  snow,  194 
Orange  cream  pudding,   197 
Pressed  fruit,  197 
Prune  pudding,   197 
Sago  fruit  mold,  198 
Fruit  gelatin,  201 
Pies,  202 


Bread  custard,  195 
Cream  rice,  195 
Crumb  custard,   196 
Cream  tapioca,  193 
Oatmeal  pudding,  195 
Baked  custard,   199 
Cream  puffs,  200 
Cakes,  207 
Cookies,  207 


WHEAT  FLOUR  AND  SUGAR  SUBSTITUTES 
Measurements  of  Substitutes  Equal  to  One  Cup  of  Wheat  Flour 


These  weights  and  measures  were  tested  in  the  Experimental 
Kitchen  of  the  United  States  Food  Administration  Home  Conser- 
vation Division,  and  of  the  United  States  Department  of  Agricul- 
ture, Office  of  Home  Economics.1 


1  Bulletin  California  State  Board  of  Health,  June,  1918. 

268  (USE  LEVEL   MEASUREMENTS   FOR  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


In  substituting  for  one  cup  of  wheat  flour,  use  the  following 
measurements.  Each  is  equal  in  weight  to  a  cup  of  flour;  thus,  for 
each  cup  of  wheat  flour,  use  the  amount  of  substitute  given  in 
the  table. 

Barley   l^j  cups  Potato  Flour    54  cup 

Buckwheat     %  cup  Rice  Flour  %  cup 

Corn  Flour    scant  i      cup  Rolled  Oats     il/2  cups 

Corn  Meal   (coarse) %  cup  Rolled  Oats  (ground  in  food 

Corn  Meal   (fine)    ....  scant  i      cup  chopper)     il/&  cups 

Cornstarch     24  cup  Soy  Bean  Flour  %  cup 

Sweet  Potato  Flour  il/%  cups 

SUBSTITUTE  COMBINATIONS 

Better  results  are  obtained  by  the  use  of  two  substitutes  to- 
gether, than  by  the  use  of  one  alone.  Some  good  combinations  are : 

Rolled  oats  (ground)  and  corn  flour         Buckwheat  flour  and  potato  flour 
Barley  flour  and  rice  flour  Soy  bean  flour  and  corn  meal 

Peanut  flour  and  sweet  potato  flour 

SUGAR  SUBSTITUTES 

As  substitutes  for  sugar  for  cooking  purposes,  corn  sirup, 
molasses,  glucose,  maple  sugar  and  sirup,  and  also  honey  come  in 
for  their  share  of  usefulness.  The  question  arises  in  the  mind  of 
many  a  housewife  as  to  how  much  of  these  diluted  sugars  should 
be  substituted  in  customary  recipes.  For  this  reason,  the  following 
facts  may  be  of  interest. 

Corn  sirup  and  maple  sirup  are  not  so  sweet  as  sugar,  and 
when  used  to  replace  it,  should  be  increased  from  one  half  to  two 
thirds.  For  instance,  if  a  recipe  calls  for  i  cup  of  sugar,  use  as 
substitute  il/2  to  i2/^  cups  of  sirup.  In  this  case,  allowance  must 
be  made  for  the  increase  in  liquid.  Every  cup  of  sirup  furnishes 
l/4  cup  of  liquid;  therefore  for  every  cup  of  sirup  that  is  substi- 
tuted for  sugar,  reduce  the  original  amount  "of  liquid  in  the  recipe 
%  cup.  Unless  such  allowance  is  made  for  the  liquid  that  the 
sirup  adds,  an  extra  amount  of  flour  is  needed  to  obtain  the  neces- 
sary thickness  to  the  batter,  and  a  poor  product  is  likely  to  result. 

In  using  molasses  and  brown  sugar,  no  change  need  be  made 
so  far  as  amounts  for  sweetening  purposes  are  concerned,  because 

(USE  LEVEL   MEASUREMENTS  FOR  ALL  INGREDIENTS.)  26$ 

18 


SCIENCE  of  FOOD  ancC  COOKERY 


what  these  lack  in  sweetness  is  largely  made  up  in  flavor.  How- 
ever, the  same  allowance  must  be  made  for  the  liquid  as  when 
sirup  is  used.  Glucose  is  best  when  used  with  part  sugar,  say  */j 
sugar  to  2/$  glucose  by  measure.  When  used  thus,  it  is  suitable 
for  canning  purposes,  also  for  the  making  of  sauces,  etc. 

Honey,  one  of  the  most  staple  sweetenings  in  the  world,  and 
probably  the  longest  used,  has  not  been  in  very  common  use  for 
cooking  purposes.  Its  sweetening  power  is  about  the  same  as  that 
of  sugar,  and  it  should  be  used  in  the  same  proportion  as  white 
sugar,  except  that  one  fourth  less  of  liquid  should  be  used  in  a 
recipe  with  honey  than  with  sugar.  Honey  is  best  adapted  for 
table  use ;  and  for  this  purpose,  it  had  better  replace  white  sugar 
entirely. 


270 


(USE  LEVEL    MEASUREMENTS   KOK  ALL  INGREDIENTS.) 


SCIENCE  of  FOOD  ancC  COOKERY 


ADDITIONAL  RECIPES 


(USE  LEVEL   MEASUREMENTS   FOR    ALL   INGREDIENTS.) 


271 


SCIENCE  of  FOOD  cmxf  COOKERY 


ADDITIONAL  RECIPES 


272 


(USB  LEVEL    MEASUREMENTS    FOR   ALL  INGREDIENTS. ) 


SCIENCE  of  FOOD  ancC  COOKERY 


ADDITIONAL  RECIPES 


(USE   LEVEL    MEASUREMENTS   FOR   ALL   INGREDIENTS.) 


273 


INDEX 


"Finding  the  where  of  the  what." 


Acids  and  starches    73 

Adaptation  of  food  93 

Agar-agar  201 

Albumenized  milk    233 

Albumenized  water   233 

Anaemia  (secondary)     246 

Apple  dumpling,  baked 207 

pie  203 

snow  193 

Apricot  butter   258 

Apricots,  stewed  dried  192 

Artichokes    173 

Artificial  stimulants    82 

Asparagus,  new    163 

with  peas 163 

Backbone  of  the  meal 87 

Baked  dressing 133,  134 

Baking  powder    1 1 1 

Balancing  the  food   53 

Banana,  baked     235 

cream  pie    205 

rice 220 

Barley,  pearl   220 

water    231 

Bean  and  macaroni  pie 143 

and  macaroni  stew 141 

and  potato  pie  142 

frijoles  with  rice    146 

loaf,  ribbon    155 

patties    155 

puree,  browned  154 

puree  of  brown  126 

Beans,  brown,  with  mint  sauce  . .  156 

Lima,  baked  154 

Lima,  green    171 

Lima,  stewed  154 

soy,  and  rice  loaf 156 

soy,  and  rice  patties 156 

soy,  stewed  156 

string   162 

with  dumplings   143 

with  noodles    142 

Beets,  see  Vegetables 

Beriberi     16 

Blancmange    196 

Blood-building  foods    246 

Body-regulating  substances     ....  15 

Body's  internal  defenses    31 

Bran 15 

biscuit    106 

274 


Bran-fruit  puffs   115 

Bran  tea    232 

Brazil  nut  sauce    159 

Bread   98 

Bread,  batter   113 

aerated  oatmeal  gems  114 

aerated  wheat  gems 114 

bran-fruit   puffs    115 

corn  bread    115 

corn  cake    1 16 

corn  dodgers    1 16 

corn  meal  puffs 113 

diabetic  puffs  115 

hot  cakes 117 

johnnycake    1 16 

pancakes,  sodaless    117 

pop-overs    114 

raisin  puffs   114 

wheat  gems    113 

wheat  puffs 113 

Bread  croutons   265 

custard  pudding    195 

Bread,  fermented  105 

bran  biscuit    106 

corn  bread,  raised  108 

diabetic  bread   1 10 

entire  wheat 13,  33,  35,  87,  105 

fruit  bread  106 

gluten  biscuit  1 10 

Graham  bread  106 

Graham  buns  107 

Parker  house  rolls  108 

quick  method  109 

rye  bread    107 

shortcake     109 

steamed  brown  bread  109 

zwieback    in 

Bread  making,  principles  of  ....  100 

Bread,  unfermented in 

Bread,  unfermented  dough 117 

buckwheat  sticks    120 

buckwheat  wafers    120 

communion  bread  121 

corn  meal  crisps  120 

cream  rolls  1 18 

date  rolls    119 

entire  wheat  biscuit  1 18 

entire  wheat  rolls 1 18 

favorite  wheat  biscuit 119 

fruit  crisps   119 

rye  sticks    120 


INDEX 


rye  wafers    120 

walnut  sticks    119 

wheat  sticks  117 

Bread,  white  and  entire  wheat  . .  35 

Broth,  vegetable  .' 124 

special    232 

Brussels  sprouts   174 

Building  and  repair  foods 12 

Buttermilk 262 

Butter  substitutes  261 

vegetable  261 

Cabbage,  see  Vegetables 

Cakes   207 

Cake,  cup,  Mr.  Hook's  210 

fruit,  Mr.  Hook's 211 

jelly  roll    209 

layer   208 

loaf  208 

pound,  favorite  211 

shortcake     . .- 109 

White  Mountain 209 

Calcium  in  food  33 

Calories   26,  53,  90 

Cancer 48 

diet  in    240 

Canning  and  preserving 250 

fruit    256 

preservation  in  salt    255 

preservation  of  eggs  (water 

glass) 255 

time-table  for  sterilizing  253 

vegetables   253 

without  sugar    258 

Caramel  icing    213 

Carrots,  see  Vegetables 

Cellulose 15,  34 

Cereal  coffee,  homemade  265 

fillets    150 

Cereals,  breakfast    218 

corn  meal  mush    219 

cracked  wheat   219 

Graham  fruit  mush  220 

grano  cereal  with  dates  221 

pearl  barley,  steamed    220 

rice,  banana   220 

rice,  browned 220 

rice,  creamed  220 

rice,  natural,  steamed  219 

rice,   white    220 

rolled  oats    219 

wheat,  steamed   220 

Cheese,  cottage  264 

Chick  peas,  see  Garbanzos 

Classification,  table  of  food    86 


Coffee  and  tea 83 

favorite  soy  bean   265 

homemade  cereal   265 

Colitis,  diet  in  241 

Combinations  of  food 72 

Communion  bread   121 

Comparative  food  values 59 

Constipation  34 

diet  in 241 

Cookery  and  food  preparation  . .  61 

for  the  sick    228 

principles  of  successful   67 

Cookies,  bran-fruit    212 

rolled  oat   212 

vanilla 211 

Cooking  lessons,  course  of  94 

Corn,  see  Vegetables 

Corn  and  tomato  souffle 153 

bread 108,  115,  1 16 

meal  puffs    113 

nut  pie  149 

tamale 152 

meal  mush,  browned    219 

Cottage  cheese    264 

Country  gravy  157 

Course  of  cooking  lessons 94 

Cracked  wheat    219 

Cranberry  sauce 260 

Cream    filling    200 

puffs   200 

rice  pudding 195 

roast  flour 265 

rolls    118 

tapioca  pudding 193 

Croquettes,  rice  and  egg  155 

rice,    with    jelly    198 

Croutons,  bread    265 

Cruelty  of  flesh  eating  51 

Crumb  custard  pudding    196 

Custard,  baked    199 

baked,  soft  200 

boiled   199 

pie  206 

sauce 160 

Cutlet,  nut,  fine  herbs  sauce 154 

Date  rolls  119 

salad,  stuffed   189 

whip    198 

Demineralized  food  and 

constipation    34 

Desserts     190 

cakes  and  cookies 207 

pies    202 

puddings  and  jellies 192 

27S 


INDEX 


Diabetes  mellitus,  diet  in 243 

Diabetic  bread  no 

food  table  244 

puffs   115 

Diet  in  disease    236 

anaemia  (secondary)    246 

cancer  of  stomach  240 

colitis   (chronic)    241 

constipation    241 

diabetes  mellitus  243 

diarrhea  242 

gastric  disorders  238 

high  acidity    240 

infectious  diseases   236 

influenza    236 

intestinal  disorders 241 

low  acidity   239 

measles    237 

mumps   237 

nephritis    246 

pneumonia    237 

scarlet  fever    237 

tuberculosis    243 

typhoid  fever 237 

ulcer  of  the  stomach 240 

whooping  cough    237 

Diet,  liquid  238 

soft,  semisolid,  or  semiliquid  . .  238 

Dietetic  errors 79 

Dough  breads    117 

Dressings,  baked   133,  134 

Dressings,  salad   178 

boiled  dressing    180 

cream  dressing   180 

French  dressing    180 

mayonnaise  178 

mayonnaise,  cream    180 

mayonnaise,  economical    ..."."..    179 

mayonnaise  without  eggs  180 

queen  fruit  sauce  181 

Dried  fruits  191 

Drinking  at  meals    82 

Dumplings,  baked  apple  207 

potato  stew  with 138 

potato  with  124 

Eating  between  meals  80 

Egg  gravy  157 

sauce  158 

Eggnog,  cream  234 

dry  235 

fruit  235 

orange  235 

Eggplant  saute  142 

See  also  Vegetables 

276 


Eggs 221 

preservation  of  255 

Emulsified  vegetable  oil  261 

Entire  wheat  bread    35,  87,  105 

Entrees  and  noon-meal  dishes  . .  132 
beans,  see  Beans 

corn  and  tomato  souffle    153 

corn  meal  fillets  150 

corn  nut  pie  149 

corn  tamale    152 

dressings,   baked    133,  134 

dumplings    with    potato    stew  138 

eggplant,  baked  savory 142 

eggplant  saute,  family  style  . . .  142 

frijoles,  savory,  with  rice 146 

garbanzos    156 

hash,  lentil  and  potato    135 

hash,  savory  potato  134 

imperial  roast 137 

Irish  stew,  vegetarian  140 

lentil  and  potato  stew  138 

lentil  and  rice  loaf 147 

lentil  patties,  favorite  141 

macaroni  and  bean  pie  143 

macaroni  au  gratin   144 

macaroni,  baked,  and  olives    . .  145 

macaroni  baked  family  style  . .  143 

macaroni  Creole    144 

macaroni  egg  sauce  144 

macaroni  with  new  peas 144 

New  England  dinner    151 

noodle  and  potato  stew 138 

noodles  au  gratin  145 

noodles,  creamed    145 

noodles,  savory,  en  potato 

border    146 

noodles  with  beans 142 

noodles  with  peas    145 

nut  and  potato  pie  135 

nut  cutlet,  fine  herbs  sauce  ...  154 

nut  meat  with  dressing 135 

nuttose  and  potato,  scalloped  . .  137 

nuttose,  homemade    134 

olive  fillets   150 

potato  and  bean  pie  142 

potato  and  lentil  stew 138 

potato  and  noodle  stew 138 

potato  stew  with  dumplings  . .  138 

potpie,  savory    139 

ragout  of  vegetables  with 

noodles    140 

rice  and  egg  croquettes 155 

rice  and  lentil  loaf  147 

rice  and  nut  patties    HJ 


INDEX 


rice  and  soy  bean  loaf 156 

rice  and  soy  bean  patties 156 

rice,  baked,  Italienne 147 

rice,  Spanish    148 

rice  with  peas    •  148 

roasted  potato  with  dressing  . .  135 

roast  nut  meat  with  dressing  . .  135 

roast,  vegetarian  pot  136 

roast,  walnut   136 

savory  frijoles  with  rice  146 

savory  vegetable  loaf    146 

scalloped  potato  with  nuttose  . .  137 
scalloped  vegetable  oyster 

Italienne    150 

spaghetti  and  cornlet 149 

spaghetti,  baked,  en  croustade  .  149 

spaghetti  in  tomato  148 

Spanish  rice 148 

stew,  bean  and  macaroni 141 

stew,  potato  and  noodle 138 

stew,  potato  with  dumplings  . .  138 

stew,  vegetable  gluten 139 

stew,  vegetarian  Irish  140 

tamale,  baked  corn 152 

tamale  mush    152 

tamale  pie  153 

vegetable  loaf  en  aspic 151 

vegetable  loaf,  savory 146 

vegetarian  pot  roast   136 

walnut  roast    136 

walnut  timbales 152 

Entire  wheat  and  white  flour 

breads    13.  33.  35 

Essentials  to  success  96 

Ethics  of  flesh  eating    50 

Fats 13 

in  cooking 77 

Fat-soluble  A    19 

Favorite  lentil  patties  141 

Favorite  wheat  biscuit  119 

Fillets,  cereal  , . . .  150 

olive    150 

Filling  for  cake    214 

apple  cre«im    214 

lemon   214 

orange      214 

strawberry    215 

Flaxseed  tea    232 

Flesh-eating  a  cause  of  disease . .  48 

Flesh  food    38,  42,  48,  55,  59 

Flour,  browned  265 

cream  roast   265 

entire  wheat  and  white    35 

the  best    99 


Food  calcium  33 

classification,  table  of  86 

combinations  72 

composition,  table  of  90 

economics  57 

iron  32,  246 

minerals  essential  to  all  life  ...  29 

values  55,  59 

Foods,  blood-building  246 

their  uses  in  the  body  u 

French  dressing   180 

Frijoles,  savory,  with  rice 146 

Frosting,  boiled 213 

orange  213 

ornamental  214 

Fruit  ices  247 

apricot  248 

grapefruit  248 

lemon  247 

orange  248 

strawberry  248 

Fruit  pudding,  Graham  192 

pudding,  pressed  197 

pudding,  steamed  192 

Fruits  and  vegetables  75 

canning  250 

dried 191 

Garbanzos  156 

Gastric  disorders,  diet  in  238 

Gelatin,  vegetable  201 

Gluten  biscuit    1 10 

gruel  230 

stew,  vegetable   139 

Grano  cereal    266 

with  dates  221 

Gravies  and  sauces    157 

Gravy,  brown    157 

brown  cream   157 

country    157 

egg    157 

Green  tomato  mince  pie 207 

Green  tomato  pie  206 

Gruel,  corn  meal 230 

cracker     231 

flake    230 

flour,  browned 231 

flour,  white    231 

gluten     230 

granose    230 

oatmeal    230 

rice    231 

Hash,  lentil  and  potato  135 

savory  potato    134 

277 


INDEX 


Hasty  eating 38,  79 

Heat  and  energy  foods 13 

Hints,  practical   69 

Homemade  nuttose   134 

Ice  cream 247,  249 

Icings  for  cake  213 

Imperial  roast   137 

Individual  picnic  'pie   205 

Infectious  diseases,  diet  in   236 

Influenza,  diet  in   236 

Internal  defenses   31 

Intestinal  disorders,  diet  in 241 

Invalid  recipes    230 

Irish  stew,  vegetarian  140 

Iron  in   food    32,  246 

Jelly  (agar)  201 

berry  mold  201 

fruit  201 

lemon  201 

orange  201 

Jelly  making  259 

cranberry  260 

currant 260 

plum  259 

Johnnycake  1 16 

Junket 234 

Kohl-rabi    172 

Lactosa    264 

Large  variety  at  one  meal 81 

Lemon  albumen    233 

sauce     160 

snow     194 

whey     234 

Lemonade     234 

with  egg   234 

Lentil  and  potato  hash  135 

and  potato  stew   138 

and  rice  loaf   147 

patties,   favorite    141 

Lentils,  stewed   154 

Macaroni  and  bean  pie 143 

and  bean  stew  ,  141 

and  egg  sauce  144 

au  gratin  144 

baked,  and  olives  145 

baked  family  style  143 

Creole  144 

in  tomato  •. . . .  144 

with  new  peas  144 

Malted  milk  233 

278 


Mayonnaise    178 

cream   180 

economical    179 

without  egg   180 

Measles,  diet  in 237 

Meat,  see  Flesh  Food 

Menus  for  one  week 88 

Milk  and  sugar 76 

Mince  pie,  green  tomato 207 

Mineral  matter   12,  29,  55 

Minerals  essential  to  all  life  ....  29 

Mint  sauce  160 

Miscellaneous  recipes   261 

Mumps,  diet  in  237 

Natural  food  of  man   37 

Nephritis,  diet  in   246 

New  England  dinner 151 

Noodles   264 

and  potato  stew 138 

an  gratin  145 

creamed     145 

ragout  of  vegetables  with  ....  140 

savory,  en  potato  border  146 

with  peas    145 

Nut  and  fruit  bars    266 

and  potato  hash,  savory 134 

and  potato  pie 135 

and  rice  patties  141 

cutlet,  fine  herbs  sauce 154 

meat,  roast,  with  dressing  ....  135 

sauce    158 

Nuttose  and  potato  scalloped  . . .  137 

homemade     134 

Oatmeal  cookies  212 

gems  114 

gruel  230 

porridge  219 

pudding  195 

Objects  sought  in  cooking  61 

Okra  and  tomato    173 

Olive  fillets  150 

sauce  158 

Omelet,  bread  223 

plain  222 

puff  223 

Orange  albumen  234 

cream  pudding  197 

eggnog  235 

frosting  213 

ice  248 

Overeating    82 

Parker  house  rolls    108 

Parsley  sauce 159 


Pasteurized  milk    262 

Pastry    202 

Patties,  bean    155 

favorite  lentil    141 

rice  and  nut  141 

rice  and  soy  bean  156 

Peaches,  stewed  dried    192 

Peach  sherbet   249 

Pearl  barley  220 

Peas,  chick,  see  Garhan/.os 

Peas,  new  162 

Peppers,  stuffed  bell   172 

Picnic  pie,  individual   205 

Pie  crust,  beaten  oil    202 

grano    202 

plain  pastry    202 

Pies,  apple 203 

banana  cream    205 

custard     206 

green  tomato  206 

green  tomato  mince 207 

lemon   204 

picnic,  individual   205 

prune    203 

pumpkin     204 

pumpkin,  without  eggs   204 

raisin    204 

strawberry    203 

Planning  the  meal  and  menu 

making 85 

Pneumonia,  diet  in   237 

Polyneuritis    16 

Pop  corn  balls 266 

Pop-overs   114 

Potato,  see  Vegetables 

Potpie,  savory 139 

Practical  hints 69 

Preservation  in  salt 255 

of  eggs 255 

Principles  of  successful  cookery  67 

Protein 12,  38,  53 

foods  high  in 243 

Prune  pie   203 

pudding   197 

whip    198 

Prunes,  soaked  dried   191 

stewed  dried    191 

Puddings 

apple  and  raisin  pudding 199 

apple  snow   193 

blancmange     196 

bread  custard  pudding    195 

cottage  pudding   198 

cream  puffs 200 

cream  rice  pudding  195 


<:ream  tapioca  pudding  193 

trumb  custard  pudding    196 

custard,    baked    199 

custard,  baked,  soft   200 

custard,  boiled  199 

date  whip   198 

fruit  tapioca    193 

Graham  fruit  pudding   192 

lemon  snow    194 

oatmeal  pudding   195 

orange  cream  pudding    197 

pressed  fruit  pudcii.ig   197 

prune  pudding  197 

prune  whip   198 

rice  croquettes  198 

rice  custard  pudding  196 

sago  fruit  mold 198 

scalloped  apples    194 

steamed   fruit  pudding   192 

strawberry  flummery     196 

strawberry  whip   194 

tapioca,  cream  193 

tapioca,  fruit   193 

Pumpkin,  canning    254 

pie   204 

Queen  fruit  sauce  181 

Ragout  of  vegetables  with 

noodles     140 

Rice  and  banana  in  cream 220 

and  egg  croquettes    -155 

and  lentil  loaf  147 

and  nut  patties    141 

and  soy  bean  loaf 156 

and  soy  bean  patties  156 

baked,  Italienne    147 

browned    220 

creamed     220 

croquettes  with  jelly  198 

gruel     231 

natural,  steamed  219 

polished    16,  30 

pudding   195 

Spanish    148 

water    231 

with  peas 148 

Roast,  imperial   137 

nut  meat  with  dressing 135 

potato  with  dressing  135 

vegetarian  pot  136 

walnut    136 

Rolled  oats  219 

Sabbath  dishes    267 

Sago  fruit  mold  198 

279 


INDEX 


Salads,  fruit 

apple  and  banana 188 

apple  and  pimento    189 

crown  prince   189 

fruit    187 

fruit  and  nuts  188 

fruit  basket    187 

princess    188 

prune  and  pecan  nut 188 

raisin    189 

ribbon  apple    189 

stuffed  date   189 

Waldorf    188 

Salads,  vegetable    181 

bean  and  cabbage  184 

beet  and  egg    185 

beet  and  potato  184 

beets  sliced  in  lemon 187 

cabbage  and  carrot   183 

carrot,  a  I'Anglaise    (English)  185 

carrot  and  bell  pepper 184 

celery  and  carrot   183 

cold  slaw  183 

combination    181 

cucumber  (agar)    186 

cucumber  an  natural  182 

cucumbers  sliced    183 

egg    185 

Golden  State    183 

Italian    184 

lettuce  and  tomato  181 

macaroni  and  olive   185 

macaroni  (Mr.  Holmden's)    ..  185 

macedoine  185 

nut  and  celery  185 

poinsettia  tomato   182 

potato     184 

string  bean  and  pimento 186 

stuffed  tomato  182 

sweet  potato 187 

tomato  (agar)   186 

tomato  en  surprise    182 

tomato  Francois   182 

tomato  Mexicana  182 

water  lily    186 

Salsify,  see  Vegetable  Oyster 

Salts,  organic  12,  29,  55 

Sandwiches 223 

bean    224 

carrot  and  peas  226 

celery  and  olive 226 

cottage  cheese  and  pimento  . .  .  225 

cucumber     224 

date  and  nut   224 

egg    224 

280 


egg  and  tomato 224 

honey  and  nut  224 

nut  and  fruit  224 

nut  and  jelly   223 

nut  and  tomato  , 223 

nut  butter  and  olive  223 

olive  and  bell  pepper 226 

olive  and  tomato    226 

picnic    224 

raisin    224 

savory  egg  225 

spinach  and  egg   226 

stuffed  egg  227 

Tartar    226 

tomato    224 

Sauce 

Brazil  nut  .  -. 159 

cream     158 

creole   159 

custard     160 

egg    158 

fine  herbs   159 

Hollandaise    158 

lemon   160 

mint    160 

nut    158 

olive    158 

parsley   159 

queen  fruit  181 

tomato    159 

tomato  cream    159 

vanilla    160 

Savory  eggplant,  baked    142 

frijoles  with  rice   146 

noodles  en  potato  border 146 

nut  and  potato  hash  134 

potpie   139 

vegetable  loaf   146 

Scalloped  potato  and  nuttose  . . .  137 

vegetable  oysters  Italienne  ...  150 
See  also  Vegetables 

Scarlet  fever,  diet  in  237 

Scurvy  22 

Sherbet,  apricot  248 

grape  249 

peach  249 

strawberry  248 

Shortcake  109 

Soda   24,  25,  in 

Soup  royale   266 

Soups   122 

bean,  army  style  125 

cream  of  barley  128 

cream  of  corn  130 

cream  of  green  peas 129 


INDEX 


cream  of  lettuce  129 

cream  of  Lima  beans  128 

cream  of  spinach   . .- 131 

cream  of  tomato   130 

cream  of  vegetable  oyster  ....  129 

family  potato  128 

family   vegetable    123 

farmers'  favorite   125 

fruit    131 

gold    127 

noodle    126 

potato  with  dumplings   124 

pottage  St.  Germain   127 

puree  of  brown  beans  126 

puree  of  lentils  126 

Scotch  vegetable    123 

spring  vegetable  julienne 122 

tomato  bisque 127 

tomato  okra  126 

vegetable  broth  124 

vegetable  broth,  special  232 

vegetable  chowder   124 

vegetable  water    232 

Soy  bean  and  rice  loaf  156 

and  rice  patties 156 

Soy  beans,  stewed   156 

Spaghetti  and  cornlet  149 

baked,  en  croustade  149 

in  tomato   148 

Spanish  rice   148 

Starches  and  acids  73 

cooking  of    61 

Sterilizing,  time-table  for   253 

Stimulants,  artificial   82 

Strawberry  pie   203 

whip    194 

String  beans    162 

canning    253 

Stuffed  eggs 227 

Substitute  combinations   269 

Successful  cookery,  principles  of  67 

Sugar   U 

and  milk   76 

substitutes 269 

Suppers,  late    91 

Table  of  food  classification 86 

Table  of  food  composition  90 

Table  of  food  values 55 

Table  of  measures  97 

Tamale,  baked  corn 152 

mush     152 

pie   153 

Tapioca  pudding,  cream 193 

pudding,  fruit   193 


Tea  and  coffee   83 

Third  meal,  the 91 

Time-table  for  sterilizing   253 

Toasts 

banana  cream    217 

cream   216 

cream  pea  217 

cream  tomato    218 

prune    216 

raisin    217 

snovvflake    217 

strawberry    216 

walnut  cream    218 

Toast  water  231 

Tomato,  green,  mince  pie   207 

green,  pie    206 

sauce    159 

Tomatoes,  see  Vegetables 

canning 254 

True  food  satisfies  hunger   38 

Tuberculosis,  diet  in   243 

Two-meal  plan,  the   91 

Typhoid  fever,  diet  in   237 

Ulcer  of  the  stomach,  diet  in  ...  240 

Unfermented  breads   in 

Vanilla  sauce  160 

Variety,  large,  at  one  meal 81 

Vegetable  and  flesh  foods 

contrasted  42 

broth     124 

broth,  special   232 

butter   261 

canning    250 

chowder     124 

gelatin  (agar)    201 

gluten  stew    139 

loaf  en  aspic  I51 

loaf,  savory   146 

oil,  emulsified    261 

Vegetable  Recipes 

artichokes   173 

asparagus,  new    163 

asparagus  tips  and  new  peas  . .  163 

beans,  green  Lima  I71 

beans,  string 162 

beet  greens  168 

beets,  buttered    167 

beets,  Italian  style  167 

beets,  scalloped   167 

beets,  stewed   167 

bell  peppers,  sweet,  stuffed   ...  1/2 

Brussels  sprouts  174 

cabbage,  boiled  174 

281 


3  1205  00323  4661 


cabbage  in  cream  174 

cabbage,  scalloped   174 

cabbage,  stewed    174 

carrots  and  green  peas  165 

carrots,  breaded   166 

carrots  in  cream 165 

carrots,  stewed,  Italian  style  . .    165 

carrots  with  egg  sauce  165 

carrots  with  tomatoes 165 

cauliflower  au  gratin 173 

cauliflower  in  cream  173 

celery,  stewed   172 

celery  with  peas   172 

chard,  Swiss 168 

corn  and  tomato  souffle  153 

corn,  cream,  baked 164 

corn,  ear,  baked    165 

corn,  new,  stewed    164 

corn  on  cob 164 

corn  with  bell  peppers  164 

cucumbers,  smothered    '. .   175 

cucumbers  with  egg  sauce  ....    175 

eggplant,  baked  170 

eggplant,  baked,  savory 142 

eggplant,  breaded  171 

eggplant  saute  142 

eggplant,  scalloped  .-'.-.    170 

kohl-rabi    ..-. .    172 

Lima  beans,  green  171 

okra  and  tomato 173 

onions,  boiled    173 

onions  in  cream 174 

onion,  stewed 174 

oysterplant,  scalloped   166 

oysterplant,  stewed    .166 

parsnips,  baked  168 

parsnips,  browned   ^ 168 

parsnips,  with  egg  sauce 168 

peas,  new    162 

peppers,  sweet  bell,  stuffed  ...    172 

potato  and  lentil  hash 135 

potato  and  noodle  stew   138 

potato  and  nut  hash,  savory  . . .    134 

potato  and -nut  pie 135 

potato  cakes .- 176 

.potato  stew  with  dumplings  . .   138 
, potatoes  and  nuttose,  scalloped  137 

potatoes  au  gratin 177 

potatoes,  baked   176 

potatoes,   creamed    177 

potatoes  duchess  175 

potatoes  en  surprise 175 

potatoes,  roasted 176 

potatoes,  roasted,  with  dressing  135 
potatoes,  savory   176 

282 


potatoes,  scalloped   176 

potatoes,  stuffed  baked 176 

potatoes,  sweet,  glazed 177 

potatoes,  sweet,  mashed 177 

potatoes,  sweet,  roasted  177 

spinach     jg- 

spinach,  creamed    168 

squash,  summer,  baked 170 

squash,  summer,  scalloped 169 

squash,  summer,  stuffed 169 

squash,  winter  I70 

string  beans   '  jg2 

succota'sh  

Swiss  chard   '  jgg 

tomato,  baked    .  Y  Y 

tomato,  breaded    . 


163 
163 


tomato,  scalloped   '  jg, 

tomato,  stewed    Y '.'. '.'.'.    '.  163 

turnips  in  cream '  171 

turnips,  mashed    ]      .171 

turnips,  scalloped  172 

turnips,  stewed   Y  171 

vegetable  marrow    .  Y  Y  170 
vegetable  oysters,  Italienne 

vegetable  oysters,  stewed igg 

Vegetables jgx 

Vegetable  water  '.'.*. .    .'  232 

Vegetarian  diet  and  endurance  . .  45 

Vegetarian  diet  and  longevity  ...  39 

Vegetarian  Irish  stew i40 

Vegetarianism  

Vegetarian  pot  roast i3g 

Vital  elements  in  foods 16 

Vitamines    Tg  2g 

and  calories   26 

effect  of  heat  on  . 


Walnut  roast 
timbales  . 


Warmed-over  dishes  267 

Water  glass  (eggs  inj    255 

Water-soluble    B    2o 

Water-soluble  C  . .  22 

Wj?eat  •••••: 32,87,  99 

Hour  substitutes 268 

steamed    22O 

Whey,  lemon   234 

Whooping  cough,  diet  in  237 


Yeasts 


103 


Yogurt  ........................  263 


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THE  LIBRARY 
UNIVERSITY  OF  CALIFORNIA 

Santa  Barbara 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
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MAY  2 11383 

ROD  JUN7 


Series  9482 


